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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Creamy Butternut Squash Soup Recipe with Fermented Vegetables and Sourdough Sides
This is the best butternut squash soup I’ve made!
- Total Time: 15 mins
- Yield: 4 servings 1x
Ingredients
- 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
- Chop the butternut squash, put it into pot (water should just cover the squash) and cook it for 10 minutes until slightly tender.
- 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.
- 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.
- Pour cooked butternut squash together with water into blender, add 1 tablespoon of butter and blend well – until smooth.
- Pour the butternut mix in 4 bowls, add fermented vegetables and zucchini and top it with steamed broccoli.
- Sprinkle with dry herbs and spices of your choice.
Notes
- To make this vegan butternut squash soup, remove the butter.
- You can use vegetable stock or chicken stock to have extra flavor. Chicken or vegetable broth will also add moisture in your homemade butternut squash soup.
- Spruce it up with freshly ground black pepper. You can also use fresh herbs and spices.
- Cook Time: 15 mins
- Category: soup
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
Ingredients for the Butternut Squash Soup
Yields: 4 servings
- 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
- Chop the butternut squash, put it into pot (water should just cover the squash) and cook it for 10 minutes until slightly tender.
- 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.
- 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.
- Pour cooked squash together with water into blender, add 1 tablespoon of butter and blend well – until smooth.
- Pour the butternut mix in 4 bowls, add fermented vegetables and zucchini and top it with steamed broccoli.
- Sprinkle with dry herbs and spices of your choice.
Tips
- You can make butternut squash soup using vegetable broth or chicken broth that will help the flavor, but be careful that it can turn runny.
- You can add nutmeg and cayenne pepper.
- For extra bits, use cubed butternut squash and pumpkin seeds.
I’d say this is the best butternut squash soup I’ve made. Try it and leave me a comment below on how the recipe works for you. Do you have favorite butternut squash soup recipes to share?
More to pair with this recipe on my blog:
Pair this creamy soup with multigrain sourdough bread for extra nutrition! You can also have this soup on the side of some delicious chicken salad cucumber boats.
If you have spare broccoli from the recipe, make this amazing broccoli pasta!
Stay warm! 🙂
FAQs
How healthy is butternut squash soup?
Butternut squash soup is a healthy and nutritious option for a meal, as it is packed with several essential vitamins and minerals.
Do you leave the skin on butternut squash for soup?
Whether or not to leave the skin on butternut squash when making soup is a matter of personal preference. Some people prefer to remove the skin for a smoother texture, while others prefer to leave it on for added nutrients and fiber.
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