Recipes in the world of Flavilo

Butternut squash soup with walnuts served

Butternut Squash Soup with Walnuts

Butternut squash soup is a favorite dish of the autumn season, made even more special with the addition of walnuts. The crunchy texture and slightly sweet flavor of the walnuts perfectly complement the natural sweetness of the butternut squash. In Hungary, butternut squash is a staple ingredient in autumn and winter cuisine, used to make soups, purees, and pastries. This recipe is the perfect choice for a cool evening when you crave a warm, spicy, and nourishing meal.

Prep Time 10 min
Preparation 30 min
Total 40 min
340 Kcal
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Ingredients for this recipe

Servings: 4
⭕ 600 g Butternut Squash
⭕ 1 Onion
⭕ 2 cloves Garlic
⭕ 2 tbsp Olive Oil
⭕ 50 g Walnuts
⭕ 800 ml Vegetable Broth
⭕ 150 ml Heavy Cream
⭕ 1 tbsp Honey
⭕ 1 pinch Ground Nutmeg
⭕ 1 pinch Ground Cinnamon
⭕ 1 tsp Salt
⭕ 1 pinch Black Pepper
⭕ 2 tbsp Toasted Walnuts

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    Preparation Steps

    1

    Peel, seed, and dice the butternut squash into smaller cubes. Peel and chop the onion and garlic.

    2

    Heat the olive oil in a pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes, until translucent.

    3

    Add the butternut squash cubes and sauté for 5 minutes, allowing them to caramelize slightly for a more intense flavor.

    4

    Pour in the vegetable broth and bring to a boil. Reduce heat to medium and simmer for 20 minutes, or until the butternut squash is completely tender.

    5

    Use an immersion blender to purée the soup until smooth. Stir in the heavy cream, honey, ground nutmeg, and cinnamon.

    6

    Season with salt and black pepper. Cook for another 2-3 minutes to allow the flavors to meld.

    7

    Serve garnished with toasted walnuts, and optionally drizzle with a little heavy cream or olive oil for a beautiful presentation.