Butternut Squash Soup

Butternut Squash Soup

Chef Jeremy
Cook time: 30 mins
Servings: 2
Difficulty: Beginner

Warm up with a comforting bowl of our Butternut Squash Soup. It's like a cozy hug for your taste buds. It's all about roasting sweet butternut squash to perfection, blending it with aromatic spices and a touch of cream for that silky smooth texture. 

Print recipe

What you'll learn

  • Learn how to prepare a creamy and comforting soup from scratch.
  • Master flavor balance by blending the savory elements and fine-tuning seasonings for a delicious result.
  • Develop your plating skills by garnishing with pumpkin seeds and dried cranberries, creating an aesthetically pleasing and delicious culinary masterpiece.

Mise En Place

Knife
Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Large Pot with Lid
Peeler
Spoon
Bowl
Blender
Sheet Tray
Knife
Chopping Board
Saute Pan
Wooden Spoon
Parchment Paper
Large Pot with Lid
Peeler
Spoon
Bowl
Blender
Sheet Tray

Shopping List

Medium butternut squash, 1x

Balinese Truffle Salt, to taste

Olive oil, 2-3 tbsp

Large Onion, 1x

Sage, 1 bundle

Garlic, 4 cloves

Butter, 4 tbsp

Fresh nutmeg, 1/4 tsp

Cinnamon, 1/2 tsp

Chicken broth, 3 cups

Creme fraiche, 5 oz

Parmesan cheese, 1 oz

Balsamic vinegar

Pumpkin seeds & dried cranberries to garnish

Prep

  1. Preheat your oven to 400°F.
  2. Peel the butternut squash (if not already peeled) and chop into 1/4” cubes.

How to cook

  1. Place on a foil or parchment lined baking sheet and toss with a pinch of truffle salt and 2–3 tablespoons of olive oil to coat.
  2. Bake for 30–45 minutes or until the butternut squash is tender and easily pierced with a fork.
  3. Dice the onion. Mince the sage and garlic.
  4. In a large pot over medium heat melt 4 tablespoons of butter.
  5. Add the onion and a small pinch of Balinese Truffle Salt. Cook down until the onion has softened.
  6. Add in the garlic, sage, nutmeg, and cinnamon. Keep cooking until fragrant.
  7. Add the butternut squash and stir to coat.
  8. Add the broth, then bring to a boil and reduce to a simmer. Simmer for 10 minutes.
  9. Transfer all of the vegetable chunks to a blender and add enough liquid to cover the squash pieces. (If there is leftover liquid, you can leave it over a medium high heat to reduce and add back to the soup later.)
  10. Blend the soup on medium speed.
  11. Add 3/4 of the creme fraiche, the parmesan cheese, and a splash of balsamic vinegar.
  12. Blend until combined.
  13. Season the soup to taste with Balinese truffle salt and vinegar.
  14. Serve the soup with a dollop of creme fraiche, pumpkin seeds, and dried cranberries!