SoupYasemin MirzaComment

Simple Butternut Squash Soup

SoupYasemin MirzaComment
Simple Butternut Squash Soup

As soon as the autumnal equinox signals its arrival, my mind turns to a warm bowl of soup. Nothing more, nothing less. I’ve always loved the mix of flavours achieved by a good butternut squash soup: slightly sweet, well seasoned with a twirl of cream and olive oil. Butternut squash soup should never be overwhelming, but more of a harmony; a celebration of a new season and the re-emergence of the autumnal harvest.

Perhaps my greatest achievement with this particular soup, is pairing it with an even better accomplice - avocado toast with crispy halloumi. Perhaps my next recipe? I’ve got you interested now, haven’t I?


Simple Butternut Squash Soup

Adapted from Bon Appetit


2 tbsp olive oil

2 cups chopped onion ( 1 red onion + 1 yellow onion)

2 tbsp freshly chopped parsley

1 Large butternut squash (washed, peeled, seeded and chopped into small 1/2 inch pieces)

3 tsp coarse sea salt (more if desired)

Freshly ground pepper

1 bay leaf

5 cups vegetable or chicken broth


Heavy cream

Good quality olive oil

Freshly ground pepper


1. Heat a large sauce pan or pot and add olive oil. Sauté onions with parsley until soft.

2. Add chopped butternut squash, salt, pepper and sauté until the squash is soft and the onions have somewhat caramelized.

3. Add broth and bay leaf and bring to a boil. Once it boils, cover and lower a heat to a simmer. Let simmer for about 20 minutes or until the squash has completely softened.

4. Using a high power blender, pour the soup in batches and blend until smooth. (You can use a hand blender as well and blend all at once.)

5. Pour back into the large sauce pan, keep the heat on low or serve immediately.

6. To garnish pour a few drops of heavy cream, a twirl of olive oil and a good bit of freshly ground pepper. Enjoy!