Mashed butternut squash soup

Mashed butternut squash soup
Mashed butternut squash soup

The best way to enrich the meal with vitamins is to enclude seasonal vegetables in the recipes like mashed butternut squash soup in autumn.


  • Ripe butternut — 800 g.
  • vegetable broth/water — 1 l.
  • potatoes — 2 pcs.
  • Pine nuts — 50 g .
  • Walnuts — 50 g .
  • Vegetable oil — 1 tbs.
  • Сream — 100 g.
  • Salt and white pepper — to taste
  • Marjoram — 1 sprig,
  • Thyme — 1 sprig
  • Rosemary — 1 sprig
  • Parsley for decoration
Mashed butternut squash soup calories
Mashed butternut squash soup calories

How to cook mashed butternut squash soup

  1. Cut the pulp of butternut and potatoes into cubes, and mix with vegetable oil. Add salt. In a heat-resistant ceramic baking mold, bake for half an hour when the oven is heated at 200 ° C (392 ° F), and stir several times during baking.
  2. Cool down the vegetables, add pepper and mash with broth in a puree using a blender. Chop marjoram, thyme and rosemary finely, add to the mashed potatoes in a saucepan and the broth is topped up. Heat until boiling, stirring the mass in the saucepan, pour in the cream and boil for no longer than 3 minutes.
  3. Lightly fry chopped nuts in a dry frying pan, and cool them down. Sprinkled portion of soup with nuts, and garnish with parsley.
Final result of cooking

Try other soup recipes. Enjoy your meal!