It's cold days in Brooklyn now. Not much snow, but really cold. And what's the perfect food for a cold day? Soup, of course. Not much is as warming and comforting as a hot home made soup. This is my butter squash soup that I find perfect for winter. It's creamy, the perfect balance between sweet and salt and has a crunch to it because of the pumpkin seeds. Enjoy!

Subscribe to Sweet Paul


Serves 6

2 tablespoons olive oil
1 large yellow onion, peeled and sliced
2 cloves of garlic, sliced
2-pounds butternut squash, peeled, seeded and cubed
1 large potato, peeled and cubed
2 carrots, peeled and sliced
1 leek, only the white part, sliced
3 cups chicken stock
1/2 cup cream
Salt and pepper, to taste
4 tablespoons dried cranberries
3 tablespoons toasted pumpkin seeds, to serve

  1. Heat oil in a large saucepan and fry onion and garlic until soft.
  2. Add butternut squash, potato, carrots, leeks and stock.
  3. Bring to a boil and let the soup simmer for 30 minutes.
  4. Pour the soup into a blender and blend until smooth.
  5. Pour into the pan and add cream.
  6. Bring to a boil and simmer for 5 minutes.
  7. Season with salt and pepper.
  8. Serve soup with dried cranberries and toasted pumpkin seeds.


Photography by Hector Sanchez

Made it? Tell us about it–