Butternut Squash Soup

Flavorful food doesn’t have to contain a lot of spices or ingredients and this delicious butternut squash soup is a perfect example! It only contains a few ingredients and is only seasoned with salt and pepper and it tastes so fabulous and simple. The sweetness form both the sautéed shallots and the roasted butternut squash combined with stock, sour cream and fried kale is just perfect – and then it is healthy 😉
In the recipe we have written “chicken/vegetable” stock but we alway use home made chicken stock ourselves, but are you a vegetarian or are you serving the soup for vegetarians, you can replace the chicken stock with vegetable stock.

We have made many soup this spring and the first two weeks of the winter and we will try to upload as many soup recipes as possible during the remaining winter season.

Hope that you will enjoy the soup as much as we have done and please leave a comment with your honest opinion 🙂


Ingredients (4 servings)


1 butternut squash

4 banana shallots

1/2 tbsp. butter

2 cups chicken or vegetable stock

1 cup water

1 cup sour cream

Salt & pepper



2 cups kale, chopped

1 cup canola oil




Slice the butternut squash in two and remove the seeds. Place on a piece of baking paper and bake at 400F for approximately 1 hour or until tender.

Peel the baked butternut squash and chop the squash meat into 1 inch cubes. Slice the shallots. Melt the butter in a sauce pan and sauté the sliced shallots for a few minutes. Add the chopped baked squash pieces and sauté for a further 5 minutes. Then add stock and water, season with salt and pepper and stir to combine and bring to a boil. Put the lid on and let cook at medium/low heat for 45-50 minutes.

Butternut Squash Soup 1_Fotor_Collage

Transfer the soup to a blender and blend until smooth. Taste and season again if necessary. Pour the blended soup through a strainer and back into the sauce pan. Add sour cream and stir to combine. Remove the soup from the heat and let rest while making the garnish.

Rinse the chopped kale in cold water and squeeze it in a tea towel to remove as much water as possible.

Heat up the canola oil to 320F and fry the kale 1/2 a cup at a time. Transfer the fried kale to a plate with paper towel.Butternut Squash Soup 2_Fotor_Collage


Pour the soup into four soup bowls and garnish with the fried kale. Enjoy the soup with family and friend – promise that everyone will love it 🙂Butternut Squash Soup 8

Bon Appétit!


Ingredients (4 servings)


1 butternut squash

4 banana shallots

5 g butter

5 dl chicken or vegetable stock

2.5 dl water

2.5 sour cream

Salt & pepper



5 dl kale, chopped

2.5 dl canola oil




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