ButterNut Squash Soup With Roasted Pumpkin Seeds


ButterNut Squash Soup

Chef Michael Turner

Serving Size:4-6 Adults

Time: 1 Hour 15 Minutes

Family Reserve Olive Oil


  • 1 Large butternut squash

  • 2 Large carrot

  • 1 Large Onion

  • 2 Tablespoons Family Reserve Olive Oil

  • 100g Unsalted butter

  • 1/4 Cup heavy whipping cream

  • Kosher salt and freshly ground black pepper

  • 4 Oz Pumpkin Seeds

  • 4 Oz Feta Cheese

  • 4 Medium cloves garlic, thinly sliced

  • 4 Cups vegetable stock

  • 2 Sprigs fresh thyme

  • 1 Bay leaf

  • Pinch smoked paprika


Preheat oven to 400°F . Toss squash and carrot with olive oil and arrange on 2 rimmed baking sheets, being sure not to overcrowd the sheets. Roast until squash and carrot are tender and browned on a couple sides, about 40 minutes; use a thin metal spatula to turn pieces two or three times during cooking, set aside. On a separate sheet spread out pumpkin seed and roasted for 10 minutes, set aside. In a large saucepan, cook 2 tablespoons butter over medium-high heat. Add onion and garlic, lower heat to medium, and cook, stirring, until tender and lightly golden, about 10 minutes. Add squash and carrot to saucepan and remove from heat. Add stock, thyme sprigs, and bay leaf and return to medium-high heat. Simmer, then lower heat and cook until vegetables are very tender about 10 minutes. Remove thyme sprigs and bay leaf. Using a blender or stick blender, blend soup until completely smooth. Season with salt and pepper and heavy cream. Return soup to saucepan to heat. If necessary add stock until desired consistency is reached. Keep warm.

Serve warm-hot with roasted pumpkin seed, smoked paprika and feta crumble!

Optional Olive Oil : Estepa Virgin, Arbequina, Manzanilla, Picholine, Herbs De Provence