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Fall in a Bowl: French Onion Butternut Squash Soup
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Fall in a Bowl: French Onion Butternut Squash Soup

1 h 50 minServes 6Nutri-Score C€€
from @alinaprokuda5 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • butternut squash (medium, halved lengthwise and seeded)Produce1 piece
  • carrot (large, peeled)Produce1 piece
  • garlic (head, cloves peeled)Produce1 piece
  • onion (large, thinly sliced)Produce3 pieces
  • olive oil (divided)Pantry60 ml
  • butterDairy45 g
  • paprika (1 tsp)Spices1 piece
  • turmeric (1 tsp)Spices1 piece
  • garlic salt (1 tsp)Spices1 piece
  • salt (to taste)Spices1 piece
  • black pepper (freshly ground, to taste)Spices1 piece
  • cayenne pepper (pinch, optional)Spices1 piece
  • chicken bone brothPantry900 ml
  • heavy creamDairy240 ml
  • ciabatta (cut into cubes)Bakery150 g
  • garlic powder (to taste)Spices1 piece
  • Gruyère cheese (shredded)Dairy150 g
  • pumpkin seeds (for garnish)Nuts & seeds30 g

per serving

Nutrition

274kcal

Carbs
22 g
Proteins
8 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking tray
  • Frying pan
  • Stockpot
  • Immersion blender
  • Ladle
  • Ramekin ×6

step by step

Method

  1. Roast the vegetables

    • Preheat the oven to 200 °C (400 °F).
    • On a baking tray, toss the squash, carrot and garlic with olive oil, paprika, turmeric, garlic salt, salt, pepper and cayenne.
    • Roast until tender and caramelized.
    Step 1

  2. Caramelize the onions

    • Heat olive oil and melt the butter in a large frying pan over medium-low heat.
    • Add the onions with a pinch of salt and stir often, cooking slowly until deep golden brown and jammy.
    • If they stick, splash in a little broth or water to deglaze and keep them silky.
    Step 2

  3. Blend the soup

    • Scoop the roasted squash from its skin and add it to the pot with the carrot, garlic and caramelized onions.
    • Pour in the broth and purée with an immersion blender until smooth and creamy.
    • Stir in the heavy cream, adjust the seasoning and add more broth if needed.
    Step 3

  4. Bake with toppings

    • Preheat the oven to 220 °C (425 °F).
    • Ladle the soup into oven-safe bowls and top with croutons and a blanket of Gruyère.
    • Broil until the cheese melts.
    Step 4

  5. Garnish and serve

    • Top with pumpkin seeds and drizzle with olive oil if desired.
    • Serve piping hot.
    Step 5
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