Crunchy Butternut Squash Soup

Crunchy Butternut Squash Soup

Serves 4


  • 1 Large Butternut Squash
  • 3 Cups of Vegetable Stock
  • ¼ Cup of Heavy Whipping Cream
  • 4 Tbsp of Balsamic Vinegar
  • 1 Large Shallot
  • 6 Cloves of Garlic
  • Grapeseed Oil
  • Butter
  • Nutmeg
  • Black Pepper
  • Sea Salt
  • 4 Tbsp Local Honey (*or Maple Syrup)
  • Tangy Balsamic Crunchy Mung Beans


  1. Preheat oven to 400 ºF. Slice butternut squash in half, lengthwise and remove seeds.  Coat inside with grapeseed oil and sprinkle on a generous amount of sea salt. Place flat side down on a sheet pan and place in middle rack of oven. Bake squash for about 45 minutes, or until golden and tender when tested with a fork.
  2. Mince shallots and crush garlic with back of a chef’s knife. Saute shallots for 4 minutes at medium heat in a small pan with butter and then add garlic and saute for another 4 minutes.
  3. When squash is tender, allow to cool for 10 minutes and then scoop out flesh and place in a food processor or blender.  Add shallots and garlic to blender as well. Next, mix in the vegetable stock and the cream. Process items until you have a smooth texture.  Add honey, a dash of nutmeg, sea salt, and black pepper and mix for another 10-20 seconds. Try a spoonful and add spices or more honey to taste.
  4. Reduce balsamic vinegar in pan where shallots and garlics where sauteed, stirring until right before it begins to thicken.  Remove from heat.
  5. Heat the soup and serve with balsamic reduction on top and sprinkle on some Tangy Balsamic Crunchy Mung Beans for a delicious crunch.
  6. Enjoy!




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