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Butternut squash/mushroom cream soup

Here we are again with a perfect recipe for the coming cold season, creamy, subtle taste of coconut and especially the good taste of butternut squash.

I have prepared for you in this new post, an ultra creamy soup, to consume directly after preparation, so hot (or you can reheat it in a saucepan for later). You will need the following utensils for this recipe: A frying pan, a blender, a scale, teaspoon and tablespoon. The necessary ingredients are: Mushrooms, a nice butternut squash, an onion, coconut milk, curry powder, garlic powder, olive oil, malted yeast, salt and soy milk.


A little point about our dear squash, also called Daubeurre squash or peanut squash because of its shape. It is a variety of butternut squash, a plant of the cucurbitaceae family ( for example melon or pumpkin). This family of plants includes nearly 800 species divided into 120 genera! What should be remembered above all are the benefits of this plant, it is very rich in fiber, therefore promotes the proper functioning of the intestines. It is low in calories, it contains few carbohydrates and lipids are practically non-existent. This food is full of vitamin C, it also contains a lot of vitamins, minerals and trace elements such as calcium, iron, magnesium, potassium, sodium and zin as well as vitamin B1, B2, B3, B5, B6, B9 and provitamin A. In addition, it is very easy to store thanks to the thickness of its skin. It also has vitamin and antioxidant properties. Anecdote: Did you know that in addition to the fruit, the seeds and its flower are edible?


I think I sold it to you, now let's get to the recipe!


250gr of mushroom 1 butternut squash 1 onion 4 tbsp of coconut milk 4 tsp curry powder 1 tbsp of olive oil 1 tsp of garlic powder 1 tsp of salt (for my part I use Herbamare salt) 1 tbsp of malted yeast 3 tbsp of soy milk Pine nuts

- Start by peeling and cutting into coarse pieces the flesh of the squash. - Steam until the flesh is tender(stick the blade of a knife in to check) - Cut the onion into thin strips and brown it in a lightly oiled pan. - Wash and cut the mushrooms into strips and add them to the pan with the onions over medium heat about 5 min to 7 min, until they are well cooked. - Put the contents of the pan in a bowl of a blender or a salad bowl (depending on the food processor you have), add the melting squash, coconut milk, olive oil, garlic powder, the malted yeast, salt and curry mix. - Add the soy milk, mix again, until a perfectly smooth texture is obtained. - Sprinkle pine nuts with a little chilli powder. - At table !

Enjoy your meal

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