The Pumpkins Are Here




It is October, rainy days are becoming more frequent, and the sun is less warming. It is also the month of pumpkins and winter squashes. They are starting to appear all over the farmers markets, and seem to mesmerize year after year by their bright colors, varieties and sometimes huge sizes. There are many different types of squashes and pumpkins out there, several with funny shapes and equally funny names.

Squashes and pumpkins can be used for decorating your house for Halloween, or they can be turned into simple yet tasty dishes: Roast them, make soups, make pies, integrate into a hash, stuff them, and so on. Some need to be peeled but some can be enjoyed in their skin, especially when roasted. The squash types I most often use are the Butternut, the Acorn and the Kabocha squash.

With the weather changing and the potential need for something warm, comforting and soothing I thought that you may enjoy a deliciously smelling hot and steaming butternut squash soup. And while I realize that there are plenty of pumpkin and squash soup recipes out there, I promise mine will turn out to be creamy, rich, and sweet with a hint of spiciness – give it a try!

Creamy Butternut Squash Soup

Yields approx.  40 fl. oz / 12dl, serves 2-3


  • 2 tablespoons olive oil
  • 1 medium onion, diced into medium cubes
  • 25oz (700g) prepared butternut squash (peeled, seeded and cut into rough cubes)
  • 21oz (600g) filtered water
  • salt
  • ½ tablespoon paprika
  • ½ teaspoon turmeric
  • pinch cayenne pepper
  • ½ tablespoon lemon juice


  1. In a large pot, heat up the olive oil and sauté the onions on medium heat with a pinch of salt until translucent.
  2. In the meantime, take the butternut squash and shred it in a blender (this will allow your soup to cook faster).
  3. Add the paprika and turmeric to the onions and let cook on low heat for 1 minute.
  4. Add the shredded butternut squash, the filtered water, and 1 teaspoon of salt. Cover, bring to a boil, and then continue simmering – still covered- for 20 to 25 minutes.
  5. Transfer the mixture to your blender, add the lemon juice and cayenne, and blend until completely smooth.
  6. Adjust seasoning with salt and cayenne if needed.
  7. Serve immediately or transfers back to your pot and reheat later.

Final remark

Drizzle a little bit of roasted butternut squash oil onto the soup before serving to add a nice nutty flavor, or try any other nut oil. Roasted butternut squash oil is very exquisite and has a really nice and rich flavor profile.
Bon appetit

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