Provencal RecipesSoupTaste

Easy Fall Soups a Recipe for Butternut Squash Soup with Mushrooms and Hazelnuts

This recipe for Butternut Squash Soup comes from Gilles at Provence Gourmet. It is perfect for the cooler weather months and a dish you might make in one of his cooking classes in the Fall.

Courge Butternut Squash Soup

In Provence, a sure sign that autumn is on its way is when the orange and yellow squash appear in local markets. There is a large bright variety that looks like a pumpkin you would carve for Halloween – this is called courge. Courge is typically sold by the slice and is great roasted or in soups.

Where the courge can be large the potimarron, also bright orange, are small enough to fit in your palm – known as Red Kuri or Hokkaido squash in North America.

Other gourds such as butternut, spaghetti and acorn are also readily available in Provence and the main ingredient in Gilles’ recipe that follows.

Potimorron Butternut Squash Soup

Eygalieres market Butternut Squash Soup

Butternut Squash Soup with Mushrooms and Hazelnuts

Ingredients for 6 pers.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine French
Servings 6 people


  • 2 lbs Butternut squash peeled, de-seeded and chopped
  • 18 fl oz Chicken stock details below
  • 1 oz Dried Cep mushrooms rehydrate in milk
  • 0.4 fl oz heavy cream (35%)
  • 1 Shallot
  • 2-3 tsp olive oil
  • Salt and Pepper
  • 5-6 Hazelnuts lightly toasted and chopped


  • Preparation: For your stock either have a bouillon cube or make a quick stock using leftover chicken, adding an onion, garlic, thyme, a bay leave and salt in warm water.
  • Mince your shallot and put in a pan with olive oil (2 tsp) on low-medium fire. The shallot should remain translucent and not brown.
  • After 5 minutes add the diced butternut, salt, pepper and stir for another 10 minutes then add your stock and cover the pan.
  • Cook 15 minutes, mix and keep warm.
  • After rehydrating the mushrooms in some milk, brown them in a pan (medium fire) with olive oil and after 5 minutes add the cream, salt and pepper.
  • Stir for 5 more minutes, mix and keep warm. In a soup plate, pour 3 ladles of the squash mix and using a pastry bag decorate with the mushroom cream.
  • Sprinkle chopped hazelnuts on top.
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Carolyne Kauser-Abbott

Carolyne Kauser-Abbott

With her camera and laptop close at hand, Carolyne has traded in her business suits for the world of freelance writing and blogging. Her first airplane ride at six months of age was her introduction to the exciting world of travel.

While in Provence, Carolyne can be found hiking with friends, riding the hills around the Alpilles or tackling Mont Ventoux. Her attachment to the region resonates in Perfectly Provence this digital magazine that she launched in 2014. This website is an opportunity to explore the best of the Mediterranean lifestyle (food & wine, places to stay, expat stories, books on the region, travel tips, real estate tips and more), through our contributors' articles.

Carolyne writes a food and travel blog Ginger and Nutmeg. Carolyne’s freelance articles can be found in Global Living Magazine, Avenue Magazine and City Palate (Published Travel Articles).

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