in Soup Recipes

Butternut squash soup

updated

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Ingredients for 4 servings:

  • 1 butternut squash
  • 3 tbsp olive oil
  • salt and pepper
  • 2 onions
  • Saffron
  • chili
  • 200 g crème fraîche or sour cream
  • 2 tbsp vegetable broth
  • 500 ml water
  • 100 g pumpkin seeds
  • 2 tsp honey

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel the pumpkin and cut into small cubes. Slice the onion into wedges. Spread both on a baking sheet lined with parchment paper, drizzle with oil, and season with salt and pepper. Bake in the oven at 220°C (convection oven) for about 20 minutes, until lightly browned. Then transfer to a saucepan, add the vegetable stock and water, puree, bring to a boil, and finish with crème fraîche. Season to taste with salt, pepper, saffron, and chili. A topping of pumpkin seeds tossed in honey adds an extra dimension to the soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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