Creamy butternut squash soup served in the pumpkin

Ingredients

• 1 unit Butternut squash (pumpkin) (cut in half, hat removed, flesh to cook, skin edible)
• 30 ml Olive oil (for sautéing the vegetables)
• 5 g Salt (fine salt, to taste)
• 2 g Ground black pepper (to taste)
• 150 g Small potato (peeled, diced)
• 150 g Onion (peeled, sliced)
• 150 g Carrot (peeled, diced)
• 5 g Garlic clove (crushed)
• 10 g Fresh ginger (peeled, finely grated)
• 1 unit Vegetable broth cube (additive-free if possible)
• 800 ml Water (to cover the vegetables)
• 100 ml Plant-based cream (coconut or soy) (makes the soup velvety)
• 30 g Grated cheese (e.g., parmesan) (to garnish on top)
• 1 g Nutmeg (pinch, optional)
• 2 g Curry powder (optional, ½ teaspoon)

Instructions

1. Prepare the butternut squash

   Cut off the top of the squash, scoop out the seeds with a parisian spoon and rinse the interior. Reserve the flesh.

   Time: PT10M

2. Oven cooking

   Preheat the oven to 180°C. Place the squash, cut side down, on a tray and bake for 15 minutes until the flesh is tender.

   Time: PT15M

   Temperature: 180°C

3. Prepare the vegetables

   Peel and dice the potato, carrot and onion into about 1 cm cubes. Crush the garlic clove and grate the ginger after peeling it.

   Time: PT10M

4. Sauté the onion

   In a saucepan, heat the olive oil over medium heat and sauté the sliced onion until translucent.

   Time: PT5M

5. Add vegetables and broth

   Add the potato, carrot, garlic, ginger, the pre-cooked squash flesh and the broth cube. Cover with water and stir.

   Time: PT2M

6. Simmer

   Cover the saucepan, reduce heat to low and let simmer for 20 minutes until the vegetables are tender.

   Time: PT20M

7. Blend the soup

   Remove the saucepan from heat and, using an immersion blender or a regular blender, blend until a velvety texture is achieved.

   Time: PT5M

8. Season

   Stir in the plant-based cream, salt, pepper and add spices of your choice (nutmeg, curry, turmeric, cinnamon). Taste and adjust seasoning.

   Time: PT2M

9. Plating

   Pour the hot soup into the cooked squash, sprinkle with grated cheese and a turn of black pepper.

   Time: PT5M

10. Serving

    Serve immediately, the squash can be eaten with a spoon once the soup is finished.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butternut squash (pumpkin): Musky squash, Pepper squash
• Instead of Olive oil: Canola oil, Butter
• Instead of Salt: Sea salt
• Instead of Ground black pepper: White pepper
• Instead of Small potato: Sweet potato
• Instead of Onion: Shallot
• Instead of Carrot: Zucchini
• Instead of Garlic clove: Garlic powder
• Instead of Fresh ginger: Ground ginger
• Instead of Vegetable broth cube: Homemade broth
• Instead of Water: Broth
• Instead of Plant-based cream (coconut or soy): Fresh cream, Coconut milk
• Instead of Grated cheese (e.g., parmesan): Nutritional yeast
• Instead of Nutmeg: Cinnamon
• Instead of Curry powder: Paprika

Equipment Needed

• Chef's knife
• Cutting board
• Parisian spoon (optional)
• Oven
• Baking sheet or ovenproof dish
• Medium saucepan
• Immersion blender or blender
• Wooden spoon
• Fine grater (optional)

Critical Steps — Do Not Skip

• Scoop out the squash without piercing the skin
• Oven cooking for 15 minutes at 180°C
• Blend the soup until a velvety texture is achieved
• Pour the soup into the squash and garnish with cheese

Chef Tips from the Video

• Grate the ginger just before adding to preserve its aroma.
• For an even richer version, add a teaspoon of hazelnut purée before blending.
• Drizzle a touch of truffle oil over the soup just before serving for a luxurious finish.

Troubleshooting

Storage

Refrigerator: Store the soup in an airtight container for 3 to 4 days.

Freezer: Can be frozen for 2 months; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The squash can be roasted the day before and kept in the refrigerator.
• The soup stores well and can be gently reheated over low heat or in the microwave.
• Prepare the vegetables ahead of time and keep them in a sealed bag in the fridge.