Nothing is more quintessential to Fall then the comfort of a creamy butternut squash soup.
Butternut squash is the undisputed favorite vegetable of the Fall harvest for its comforting quality and beautiful Autumn color. This swoon-worthy soup will satisfy your cravings with its earthy notes, sweet undertones, and nutty flavor. The secret is to sweat the vegetables for a richer flavor instead of boiling them and to add potatoes for body and to bind the ingredients together for a velvety smooth texture. Serve the soup with a warm loaf of french bread, a glass of floral Viognier and garnish with fresh parsley and seeds to balance the soup for a satisfying and easy meal.
6 SERVINGS 20 MINS EASY VIOGNIER
Butternut Squash Soup
1/2 medium butternut squash
1/2 medium onion
1 medium potato
500 ml cold water
1 small bay leaf
40 ml hazelnut oil
30 ml olive oil
20 g butter
salt to taste
1 pinch of pepper
3 slices of french bread
80 g butternut squash
20 g pumpkin seeds
20 g pine nuts
20 g hazelnuts
120 g crème fraîche
30 ml hazelnut oil
few leaves parsley
20 ml olive oil
1 pinch of salt
Butternut Squash Soup
- Peel the onions, potatoes and squash. Remove the seeds from the squash.
- Dice the onions. Cut the potatoes into large chunks. Dice the squash into 2-3 cm pieces.
- In a large soup pot, sweat the onions for 2 minutes on medium heat in butter and olive oil. Then add the squash and continue to sweat for 10 more minutes with the lid on.
- Add the cold water. Then add the potatoes, bay leaf, and desired amount of salt and pepper to the pot.
- Cook over medium heat for 30-40 minutes until the vegetables are tender.
- Remove the bay leaf and blend until you have a smooth soup consistency. Add water, if it’s too thick.
- Strain through a sieve. Then, Add the hazelnut oil and season to taste.
- Preheat the oven to 180C.
- Dice the squash to 1 cm pieces.
- Tear the bread into small pieces. Place the bread on a baking tray and sprinkle the bread with a pinch of salt and lightly sprinkle with some olive oil.
- Bake the croutons in the oven for approx. 5 minutes at 180C, until golden. Then remove from the oven and set aside.
- Place the pumpkin seeds and pine nuts on a tray. Roast around 2 minutes at 180C. Set aside.
- Place the hazelnuts on a tray and roast for 2-4 minutes. Rub them to take off the skin. Crush the hazelnuts and mix them with the pumpkin seeds and pine nuts.
- Whisk the crème fraîche and add the hazelnut oil until blended and a nice consistency. Reserve in the refrigerator.
- Select a few nice leaves of parsley.
- In a pan, stir fry the squash over medium heat until there is a nice coloration and it is soft inside.
Dressing the Dish
- In a soup bowl, place the croutons, nuts, cream, squash, and parsley as desired.
- Served the dishes. Then pour the hot soup over the garnish. Bon appétit!
- An additional 40 minutes to cook the soup.