Butternut Squash Soup Recipe with Fermented Vegetables and Sourdough Sides

Published Categorized as Sourdough Bread Recipes

Every year we prepare a barrel of fermented vegetables. This year we mixed red cabbage and carrots and spiced it with cumin seeds. Mostly, we prepare the fermented cabbage as a salad, but yesterday was just the perfect time to use it in a soup. The butternut squash soup recipe is extremely warming and fast to prepare, it takes only 10 minutes.

Fermented vegetables are rich in probiotics and very handy for cold winter days when supplies of other fresh vegetables and salads are limited.

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Today with sourdough bread: butternut squash soup with fermented vegetables
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Butternut Squash Soup Recipe with Fermented Vegetables and Sourdough Sides

  • Total Time: 15 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • 800 g peeled and chopped butternut squash
  • 1 medium-sized broccoli
  • 1 zucchini
  • 250 g fermented vegetables (red cabbage and carrots)
  • dry herbs and spices (parsley, oregano, hot peppers)
  • 1 heaping tablespoon of coconut oil or ghee
  • 1 tablespoon of butter

Instructions

  1. Chop the butternut squash, put it into pot (water should just cover the squash) and cook it for 10 minutes until slightly tender.
  2. In the meantime, first slice the zucchini and chop the broccoli into tiny florets. Steam the broccoli for short time until intense green. Put aside.
  3. Heat the coconut oil or ghee in another pot. When hot, put in sliced zucchini and let it there for couple of minutes until soft. Stir from time to time. Next, add your fermented cabbage, mix well and let it heat for a minute. Season with salt if not salty enough (our fermented vegetables were already salted when put in barrel to ferment) and with dry spices and herbs of your choice.
  4. Pour cooked butternut squash together with water into blender, add 1 tablespoon of butter and blend well – until smooth.
  5. Pour the butternut mix in 4 bowls, add fermented vegetables and zucchini and top it with steamed broccoli.
  6. Sprinkle with dry herbs and spices of your choice.
  • Author: Natasha Krajnc
  • Cook Time: 15 mins
  • Category: soup
Sourdough bread with butternut squash soup with fermented vegetables

It takes approximately three weeks for a barrel of cabbage to ferment. We use a handmade oak barrel for fermentation and when it’s ready, we transfer it to big glass jars and put it in the fridge.

Butternut squash soup recipe

Butternut Squash Soup Recipe

Yields: 4 people

Ingredients for the Butternut Squash Soup:

800 g peeled and chopped butternut squash
1 medium-sized broccoli
1 zucchini
250 g fermented vegetables (red cabbage and carrots)
dry herbs and spices (parsley, oregano, hot peppers)
1 heaping tablespoon of coconut oil or ghee
1 tablespoon of butter

Instructions for the Perfect Butternut Squash Soup Recipe:

1. Chop the butternut squash, put it into pot (water should just cover the squash) and cook it for 10 minutes until slightly tender.

2. In the meantime, first slice the zucchini and chop the broccoli into tiny florets. Steam the broccoli for short time until intense green. Put aside.

3. Heat the coconut oil or ghee in another pot. When hot, put in sliced zucchini and let it there for couple of minutes until soft. Stir from time to time. Next, add your fermented cabbage, mix well and let it heat for a minute. Season with salt if not salty enough (our fermented vegetables were already salted when put in barrel to ferment) and with dry spices and herbs of your choice.

4. Pour cooked butternut squash together with water into blender, add 1 tablespoon of butter and blend well – until smooth.

5. Pour the butternut mix in 4 bowls, add fermented vegetables and zucchini and top it with steamed broccoli.

6. Sprinkle with dry herbs and spices of your choice.

Try it and leave me a comment below on how the recipe works for you. Stay warm! 🙂

By Natasha Krajnc

Hi! My name is Natasha and I'm specialized in home sourdough bread baking and currently based in Slovakia - a very small country in Central Europe. My bread baking story began in 2011 when I decided to give up commercial yeast. I felt tired all the time (especially after eating bread and other foods made with yeast), I wasn’t motivated to do anything, had trouble concentrating throughout the day, my abdomen was bloated and I was like a trumpet on steroids – basically, I was quite a wreck. I was a big bread lover (and still am) and having to stop eating bread was quite hard at that time but I felt I was on a right way to give my body a chance to heal itself.

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