Pumpkin or Butternut Squash Soup

Pumpkin or Butternut Squash Soup

Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.

  • Recipe difficulty: Easy
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Soups and starters


  • 1 tbsp extra virgin olive oil
  • 1 yellow onion, coarsely chopped in Food Processor
  • 1 clove garlic
  • 2 tsp ground cumin
  • 2 cups butternut squash or pumpkin, peeled, seeded, coarsely chopped
  • 4 cups chicken or vegetable stock
  • salt and pepper to taste

Preparation time:  15 minutes
Cooking time: 25 minutes
Serves: 4

Attachments: Cooking Chef Bowl, Food Processor, Stirring Tool, Blender


  1. Using the food processor, cut the onion into 4s along with the peeled garlic using the chopping blade coarsely chop.
  2. Warm up the Cooking Chef bowl with the olive oil for 2 minutes on medium high heat, be sure to attach the Stirring Tool, then add in the onions and garlic on stirring speed 2 for 5 minutes until the onions and garlic sauté. They will go clear when ready.
  3. Then add in the cumin, allow the cumin to cook with the onions and garlic for one minute 
  4. Add in the squash or pumpkin with the stock until fully covered, be sure to increase the temperature to high  over 225ºF and allow to cook for 20-22 minutes. The squash or pumpkin should be soft. At this time you can set the timer.
  5. Remove the mixture from the Cooking Chef bowl and gradually add to the blender, add in the salt and pepper. Pulse until smooth.
  6. The soup is ready to be served with fresh bread and hearty cheese.

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