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Butternut Squash:

  • Butternut squash or pumpkin, sliced into half 3.0 kg
  • Shallots 200.0 g
  • Olive oil 45.0 ml
  • Salt and pepper to taste

Spinach Soup:


  • Oat cream 100.0 ml
  • Zaatar, pumpkin seed or olive chips (store bought) 12.0 pc

Designed for professional chefs, check out this Butternut Squash with Spinach Soup recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Professional Vegetable Bouillon Powder.



  1. Butternut Squash:

    • Preheat the oven to 175°F.
    • Slice the squash into half, drizzle the insides with olive oil, salt and pepper.
    • Place the squash on a lined baking try, cut side down along with the peeled shallots.
    • Bake in the oven for about 30 minutes or until the squash meat is fork tender.
    • Scoop out the seeds and the flesh of the squash and place them in separate containers.
  2. Spinach Soup:

    • In a sauce pot, heat olive oil and sweat the onions and the garlic.
    • Add the roasted squash into a sauce pot. 
    • Pour in the water and Knorr Professional Vegetable Bouillon Powder along with the roasted shallots and fresh thyme. Bring to a boil, then turn it down to simmer.
    • Season with crushed white pepper and a pinch of nutmeg.
    • Puree the mixture using a hand blender. Blend the mixture until smooth and velvety.
    • Bring back to the stove. Taste and adjust seasoning.
    • Add in the spinach leaves and oat cream.
    • Serve in individual soup bowls.
  3. Garnish:

    • Garnish with an additional swirl of oat cream on top, sprinkle with parsley and crushed zaatar or olive chips.