Culinary Creations / Culinary Creations and Recipes / Food

Butternut, butternut squaaaaaash soup! (and an unexpected spicy twist on salad!)


One of my friends makes an amazing one that I could eat for days happily, but because I don’t have her recipe handy, I improvised.


Makes about 5 servings.

  • Two pounds of frozen butternut squash
  • Sea salt, about 1.5 tablespoons (there’s a lot of soup!)
  • Evoo ~ 2 teaspoons
  • Crushed black pepper
  • Nutmeg, two dashes (non-scientific… 🙂 )
  • Half cup of baby carrots or chopped carrots
  • Head of garlic, peeled and whole
  • one Sweet onion

Boil, simmer to soften , puree and simmer again. Pour and enjoy. Serve with a crispy baguette or roll (I love the half baked ciabatta from trader Joe ‘s) , and a side salad.

= One smooth soup!


The side salad was a new experiment for me. But it was tasty and took only 5 minutes to make!

Here’s the toss:

-romaine lettuce

-sliced carrots



-sea salt and ground peppercorn

-finely chopped peppadew peppers (they are sweet, spicy, and delicious and are shaped a little like a rotund tulip. I first tried them at Fogo de Chao in the salad bar and fell in love)

-New Zealand cheddar, chopped.


Can you “spy” out the ingredients?


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