Golden Squash Soup Recipe

Name: Golden Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 butternut squash; 1/2 cup maple syrup; 2 tablespoons Chinese 5-spice powder; 1 tablespoon coriander seed; 2 tablespoons olive oil, plus more for frying; 1/2 large Walla Walla onion, sliced; 1 teaspoon crushed red pepper flakes; 2 cups chicken stock, plus more if needed; Salt and freshly ground black pepper; 1 bunch fresh sage; Creme fraiche, for serving; Porcini salt, for serving

Servings: persons

1 butternut squash
1/2 cup maple syrup
2 tablespoons Chinese 5-spice powder
1 tablespoon coriander seed
2 tablespoons olive oil, plus more for frying
1/2 large Walla Walla onion, sliced
1 teaspoon crushed red pepper flakes
2 cups chicken stock, plus more if needed
Salt and freshly ground black pepper
1 bunch fresh sage
Creme fraiche, for serving
Porcini salt, for serving

1
Preheat the grill to 350 degrees F.
2
Peel and slice the butternut squash into 1 to 2-inch wedges.
3
Place in a large bowl and season with the maple syrup and Chinese 5-spice powder.
4
Grill the squash until grill marks appear, about 4 minutes per side.
5
Set aside to cool.
6
Meanwhile, crush the coriander seeds in a mortar and pestle.
7
Heat the olive oil in a large pot over medium-high heat and add the onions.
8
Cook until soft.
9
Add the coriander and red pepper flakes and cook until the onions are barely caramelized, about 10 minutes.
10
Add the grilled squash and chicken stock and bring to a boil.
11
Lower the heat to medium and simmer for 15 to 20 minutes to help the flavors develop.
12
Take the soup off the heat and blitz in a blender until smooth.
13
Season with salt and pepper, to taste.
14
If the soup gets too thick, add more chicken stock to thin it out.
15
Chiffonade half the sage leaves, leaving the other half whole.
16
Fry all the sage leaves in a pan of hot olive oil until the leaves are crispy and still green.
17
Ladle the soup into cups, top with 1 teaspoon creme fraiche, and garnish with fried sage and porcini salt.

527

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 butternut squash, 1/2 cup maple syrup, 2 tablespoons Chinese 5-spice powder, 1 tablespoon coriander seed, and more.

Yes, Golden Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Golden Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions