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Thursday, January 22, 2015

Butternut Squash Soup with Toasted Pumpkin Seeds and Creme Fraiche

This is my absolute favorite winter soup! The squash gives it a sweet taste and the honeycrisp apple a tangy flavor, which makes the perfect combination. In my family we start eating this soup on Thanksgiving Day and have it until the end of winter.  I know it takes a while to peel and cube the squash, but if you don't have the time to do it, you can buy the pre-peeled and pre-cubed butternut squash, which you can easily find at any grocery store during this time of the year.


Serves 4

1 medium size butternut squash
1 leek (washed and chopped) (discard green part)
1 honeycrisp apple (peeled and chopped)
3 tablespoons of extra virgin olive oil
3 cups of chicken or vegetable stock
3 tablespoons of pumpkin seeds
2 tablespoons of creme fraiche
salt and pepper

Cut the butternut squash in half; peel it, remove the seeds and chop it in cubes.

Heat a large saucepan, add the olive oil and the leeks, reduce heat to medium-low and cook for about 3 minutes. Add the squash and apple and cook at medium heat for about 4 minutes. Add the vegetable or chicken stock and simmer covered for about 45 minutes or until the squash is very soft. Season with salt and pepper.

Working in batches puree soup in blender. Transfer to serving bowl and decorate with freshly ground black pepper, toasted pumpkin sees and dollop of creme fraiche.


Always use fresh and healthy ingredients

Cubed squash
Discard green part of leek

Chopped leek

1 comment:

  1. This is my favorite soup. A staple during the winter season and Thanksgiving. I really like the new look with the saffron!