Butternut squash soup
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  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
Butternut squash soup
[addthis tool="addthis_inline_share_toolbox"]
  • Comfort food
  • Easy to do
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-preparation"]préparation[/wpml-string]
10minutes
[wpml-string context="bonichoix" name="title-cuisson"]cuisson[/wpml-string]
30minutes
servings
8
[wpml-string context="bonichoix" name="title-type-plat"]type de plat[/wpml-string]
Soups
[wpml-string context="bonichoix" name="title-ingredient"]ingrédients[/wpml-string]
  • 15 ml canola oil
  • 1 onion(s) , coarsely chopped
  • 1 butternut squash , peeled, seeded, diced
  • 2 stalk(s) celery , coarsely chopped
  • 2 clove(s) garlic , finely chopped
  • 1 potato , peeled and diced
  • 2 ml pepper , grounded
  • 1,5 L vegetable broth
  • 250 ml cooking cream (15% M.F.)
  • 15 ml canola oil
  • 1 onion(s) , coarsely chopped
  • 1 butternut squash , peeled, seeded, diced
  • 2 stalk(s) celery , coarsely chopped
  • 2 clove(s) garlic , finely chopped
  • 1 potato , peeled and diced
  • 2 ml pepper , grounded
  • 1,5 L vegetable broth
  • 250 ml cooking cream (15% M.F.)
[wpml-string context="bonichoix" name="title-list-preparation"]préparation[/wpml-string]
  1. Heat oil in a large saucepan over medium heat and sauté onions for 3 to 4 minutes, under they start to soften. Add squash, celery, garlic, potato, and pepper.
  2. Pour in vegetable broth and bring to a boil over high heat, then reduce heat to low. Simmer uncovered for 25 to 30 minutes, until the squash and potato are tender enough to be pricked with a fork.
  3. In a blender, puree mixture into a smooth soup.
  4. Return soup to the saucepan and add cream. Reheat over low heat before serving.

Chef’s secret

To avoid watery soup, pour 1.25 L (5 cups) of broth in first, then add more as needed after the cream has been incorporated.