Butternut squash soup

 Cooking 15 minutes
 Preparation 8 minutes
 4 servings


  • 30 mL (2 tbsp) of butter
  • 1 small garlic clove, chopped
  • 15 mL (1 tbsp) fresh ginger, chopped
  • 1 bag (454 g) Florette Butternut Squash Harvest
  • 1L (4 cups) chicken broth
  • To taste, salt and pepper


  1. In a saucepan over medium-high heat, heat the butter and brown the garlic and ginger.
  2. Add the vegetables and cook for 2 minutes while stirring.
  3. Add the broth and bring to a boil.
  4. Reduce heat and simmer 12 minutes uncovered.
  5. In the blender, reduce the soup to a smooth purée. Season to taste.
  6. When serving, garnish with cream and fresh grass if desired.

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