Butternut squash soup

Butternut squash is a wonderful fall / winter ingredient, and this soup adds a nice splash of color to the menu.

serves: 8        difficulty: easy      prep time: 30 min


  • 1 medium butternut squash
  • 2 shallots or half yellow onion, diced
  • 3 tbs olive oil
  • 10 sage leaves
  • 3 quarts chicken stock
  • 1/3 cup heavy whipping cream
  • a dash of grated nutmeg
  • 1/3 cup roasted hazelnuts
  • 2 tbs butter



Pre-heat your oven to 400 degrees. Wrap the butternut squash in aluminum foil and place directly on the rack in the oven. Roast for about 1-1.5 hrs. After 1 hr start checking for doneness by stabbing a fork into the squash. When it goes in really easily – then the squash is done. Take out of the oven, and let cool.

Once the squash is cool enough to handle, slice it in half lengthwise.

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With a spoon, scoop out the seeds and discard them. Then scoop out the flesh and reserve it.

Dice the shallots or onion. Heat a medium stock pot, and add the olive oil. Add the shallots to the stock pot, and saute until translucent.

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Then add the sage leaves, and saute for another 30 sec. Add the reserved butternut squash flesh, mix well, and continue sautéing for another minute. Add 2 quarts of the chicken stock and bring to a simmer. Simmer for for 10 min, turn off the heat and let cool.

Once the soup has cooled off, place it in a blender and puree until silky smooth – about 90 sec to 2 min. Return the soup to the stock pot and season with salt and black pepper. Add more chicken stock if the soup is too thick. Add the cream, and grate a dash of nutmeg. Be sparing with the nutmeg because it is an overpowering smell.

Chop the hazelnuts finely. Heat a frying pan, and add the butter. Heat the butter until it browns lightly.

To serve, ladle the soup in bowls, drizzle some brown butter in the middle, add 2-3 pinches of chopped hazelnuts, and optionally garnish with a sage leaf.

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