Today I want to share with you one of our favourite Autumn/Winter recipes, a 3-ingredient soup recipe: butternut squash soup.

It is one of the most delicious soups yet one of the easiest to make. You can use either a butternut squash (“courge doubeurre” in French) or a red kuri squash (“potimarron” in French and commonly called “onion squash” in the United Kingdom).

This is what I call healthy comfort food. The texture of this soup is velvety, the taste nutty, children love it, yet there is hardly anything more healthy to eat!

Speaking of children, if you want to eat more soups with them, check out my 5 tips to eat soup with children to which I should add a new super popular tip among French mums, which is the use of drinking jars* like these ones for children:

Children can sip their soup away in not time with this!

This recipe is so basic that its success is entirely based on the quality of the ingredients. Go for an organic squash, as fresh as possible, and make sure you use nutmeg seed that you will grate yourself instead of buying the powder.

I personally only season with grated nutmeg seed and a little salt. I know you may think it will be blend but if you choose a beautiful squash the nutmeg will bring out the nuttiness of it,  the salt will enhance the flavour and it will just be delicious.

Oh and if you are cooking some butternut squash, whilst you are at it, you may as well cook extra to bake a chocolate and butternut squash marble cake 😉

 

Butternut squash soup SQ

Butternut squash soup

Course: Soup
Cuisine: French
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 people

Butternut squash soup is what I call healthy comfort food. The texture of this soup is velvety, the taste nutty, children love it, yet there is hardly anything more healthy to eat!

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Ingredients

  • 1 large butternut squash or red kuri squash/ onion squash
  • 1 l litre water
  • nutmeg
  • milk optional
  • crème fraîche optional
  • salt pepper (to taste)

Instructions

  1. Peel, cut, seed and dice your squash into roughly 1cm3 cubes.
  2. Put all the cubes in a large saucepan, cover with water and bring to a gentle boil.
  3. Allow the squash to cook for about 20 minutes until the flesh is tender.
  4. Drain your squash reserving the cooking water. Mix your squash slowly adding the cooking water to get to your desired soup consistency.
  5. Season to taste with the grated nutmeg seed, milk, crème fraîche, salt, pepper.

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