Provencal RecipesSoupTaste

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

Eygalieres market Butternut Squash Soup

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine French
Servings 6 people

Ingredients
  

  • 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
  • 1 Shallot
  • 2-3 tsp olive oil
  • Salt and Pepper
  • 5-6 Hazelnuts lightly toasted and chopped

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!

Please share this with friends and family.

Tags:,
Previous post

A Travel Pro’s List of Favourite Places to Visit in Provence

Next post

Saint-Jean-Cap-Ferrat: A Slice of Quiet on the French Riviera

Related Posts

Mesturets a Traditional Dessert from the Tarn
DessertGuest PostPastriesProvencal RecipesTaste

Mesturets a Traditional but Elusive Dessert from the Tarn

Creamy Mushroom Chestnut Soup
David Scott AllenProvencal RecipesSoupTaste

Creamy Mushroom and Chestnut Soup for Fall Weather

Marseille Fish Soup Poissons
François de MélogueProvencal RecipesSoupTaste

Marseille Fish Soup – Soupe de Poisson

Potimarron Red Kuri Squash Puree
Cook'n with ClassProvencal RecipesSide DishTaste

Squash Puree With Cumin a Cool Weather Side Dish

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).

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.