in Soup Recipes

Butternut squash soup

updated

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Ingredients for 2 servings:

  • ½ butternut squash or Hokkaido pumpkin
  • 1 onion(s)
  • 1 chili pepper(s)
  • 1 shot of white wine
  • 1 cup of cream, 200 g
  • 10 cherry tomatoes
  • 50 ml vegetable stock
  • salt and pepper
  • some butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

quick, easy, autumn, vegetarian

Pre-cook the raw butternut squash in a preheated oven at 200°C (fan oven) for 15 minutes. Then let it cool. Peel and roughly dice the onion, then sauté in butter. Halve, deseed, and chop the chili. Peel the butternut squash and roughly dice. Halve the cherry tomatoes. Add everything to the onions and fry briefly. Deglaze with a splash of white wine. Once the wine has reduced slightly, add the stock. Finally, add the cream. Purée everything and season with salt and pepper. Tip: Serve with baguette and pumpkin seed oil.

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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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