Menu
Loyalty points

  1. Home
  2. Recipes from around the world made by Chefs for Chefs
  3. Butternut Squash with Spinach Soup
  1. Recipes from around the world made by Chefs for Chefs

Butternut Squash with Spinach Soup

Butternut Squash with Spinach Soup – - Recipe

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.

...

Ingredients

−
+

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:

Garnish:

  • 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.

...

Preparation

  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.