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Butternut squash soup with soft silky texture, garnished with roasted pumpkin seeds
Creamy butternut squash soup, softened with cream, finished with freshly ground pepper and pumpkin seed oil

Roasted butternut squash soup

Author: Flavelo
Recipes Soups
Liquid gold of autumn. The secret of this soup lies in caramelising the squash: if we roast the squash first, the natural sugars inside get a deeper, more complex flavour than if just boiled in water. The fats of cream and butter carry these aromas, resulting in a silky, warming emulsion.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 5 servings
🔥 Calories 250 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large saucepan for cooking
  • Sharp knife for chopping squash (careful, it's hard!)
  • Stick blender or blender for puréeing
  • Vegetable peeler

Allergen Information

⚠️ Milk

Instructions

1 ✓

Peel the squash, scoop out seeds, and cut into approx. 2x2 cm cubes.

Tip: Smaller cubes soften faster and more evenly.
2 ✓

Sauté finely chopped onion in butter until translucent, then throw in garlic for a minute too.

Tip: Sulphur compounds in onion dissolved in butter provide the soup's flavour base. Do not brown, or it discolours the soup.
3 ✓

Add squash cubes and fry on medium heat for 5-6 minutes whilst stirring.

Tip: This step is crucial: heat caramelises sugars on the squash surface (Maillard reaction), giving a much finer taste than boiling immediately.
4 ✓

Pour over stock, salt, pepper, and cook covered until soft (approx. 15-20 minutes).

Tip: It's done when you can easily crush the squash against the pan side with a wooden spoon.
5 ✓

Remove from heat and purée completely smooth with stick blender.

Tip: To achieve homogeneous texture, lift the stick blender slightly whilst mixing to work in air.
6 ✓

Stir in cream and nutmeg, then boil together once more (just let it bubble once).

Tip: Cream emulsifies the soup, giving creamy texture. Nutmeg oils are released by heat but evaporate quickly, so add at the end.

Recipe FAQ

It became too thick, what to do?
Squash starch content varies. Dilute boldly with a little stock, milk, or water until desired consistency is reached.
How to make it more exciting?
Sprinkle roasted pumpkin seeds (crunchy element) on top and drizzle with pumpkin seed oil when serving.

Ingredients

  • 1 kg Butternut squash (cleaned)
  • 50 g Butter
  • 1 head Onion
  • 2 cloves Garlic
  • 1 litre Vegetable stock (or water and stock cube)
  • 200 ml Single cream / Cooking cream
  • 1 tsp Salt
  • 0.5 tsp White pepper
  • 1 pinch Ground nutmeg