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Eygalieres market Butternut Squash Soup

Butternut Squash Soup with Mushrooms and Hazelnuts

Ingredients for 6 pers.
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
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
  • 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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