Butternut squash soup with pumpkin seed oil

    50 min

    Austrian pumpkin seed oil is a thick fragrant oil. Just a little drizzled on butternut squash soup goes a long way, and it's a delicious way to finish any type of pumpkin or butternut squash soup.

    1 person made this

    Serves: 4 

    • 750g butternut squash
    • 2 tablespoons butter
    • 1 onion, minced
    • 125ml dry white wine
    • 750ml beef stock (can be made from a stock cube)
    • 4 garlic cloves, minced
    • pepper
    • 250ml whipping cream
    • 2 tablespoons pumpkin seed oil

    Prep:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Peel squash and remove seeds and fibres. Dice flesh.
    2. Melt butter in a pot and fry onion till translucent, about 2 minutes. Add pumpkin and fry for 2 further minutes. Add wine and stock, garlic and pepper and bring to the boil, then reduce heat and simmer till the squash is very soft.
    3. Add cream and puree soup till smooth.
    4. Ladle soup into plates and drizzle each plate with a little pumkpin seed oil.

    Recently viewed

    Reviews & ratings
    Average global rating: