Butternut Squash Soup Recipe with Fermented Vegetables and Sourdough Sides

Every year we prepare a barrel of fermented vegetables. This year we mixed red cabbage and carrots and seasoned it with caraway seeds. Mostly, we prepare fermented cabbage as a salad, but yesterday was the perfect time to use it in a soup. This Butternut Squash Soup recipe is incredibly warming and quick to make, taking only 10 minutes. Fermented vegetables are rich in probiotics and very useful for cold winter days when supplies of other fresh vegetables and salads are limited.

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• 800 g peeled and chopped butternut squash
• 1 medium broccoli
• 1 Zucchini
• 250 g fermented vegetables (red cabbage and carrots)
• dried herbs and spices (parsley, oregano, chili peppers)
• 1 a tablespoon of coconut oil or ghee
• 1 tablespoon of butter

1. Slice the butternut squash, place in a pot (the water should cover the squash) and cook for 10 minutes until slightly softened.
2. Meanwhile, first cut the zucchini into slices and cut the broccoli into small florets. Steam the broccoli briefly until it turns deep green. Set aside.
3. Heat the coconut oil or ghee in another pot. When it's hot, put the zucchini in slices and leave it there for a few minutes until they soften. Stir occasionally. Next, add your fermented cabbage, mix well and let it warm for a minute. Season with salt, if not salty enough (our fermented vegetables are already salted when put into the barrel to ferment) and with spices and dried herbs of your choice.
4. Put the butternut squash and water in a blender, add 1 tablespoon of butter and blend well – until smooth.
5. Pour the butter mixture into 4 bowls, add the fermented vegetables and zucchini and top with the steamed broccoli.
6. Sprinkle with dried herbs and spices of your choice.

endnoteS

• To make this vegan butternut squash soup, omit the butter.
• You can use vegetable stock or chicken stock for extra flavor. Chicken or vegetable stock will also add moisture to your homemade butternut squash soup.
• We sprinkle it with freshly ground black pepper. You can also use fresh herbs and spices.

• Author: Natasha Krajnc
• Cooking time: 15 min
• Category: soup

It takes approximately three weeks for a barrel of cabbage to ferment. We use a handmade oak barrel for fermentation and when it is ready we transfer it to large glass jars and put it in the fridge.

Butternut squash soup recipe

Ingredients for butternut squash soup

yields: 4 servings

• 800 g peeled and chopped butternut squash
• 1 medium-sized broccoli
• 1 zucchini
• 250 g of fermented vegetables (red cabbage and carrots)
• dried herbs and spices (parsley, oregano, chili peppers)
• 1 heaping tablespoon of coconut oil or ghee
• 1 tablespoon of butter

Instructions for the perfect butternut squash soup recipe

• Slice the butternut squash, place in a pot (the water should cover the squash) and cook for 10 minutes until slightly softened.
• Meanwhile, first cut the zucchini into slices and cut the broccoli into small florets. Steam the broccoli briefly until it turns deep green. Set aside.
• Heat the coconut oil or ghee in another pot. When it's hot, put the zucchini in slices and leave it there for a few minutes until they soften. Stir occasionally. Next, add your fermented cabbage, mix well and let it warm for a minute. Season with salt, if not salty enough (our fermented vegetables are already salted when put into the barrel to ferment) and with spices and dried herbs of your choice.
• Put the cooked pumpkins together with water in a blender, add 1 tablespoon of butter and blend well – until smooth.
• Pour the butter mixture into 4 bowls, add the fermented vegetables and zucchini and top with the steamed broccoli.
• Sprinkle with dried herbs and spices of your choice.

Advice

• You can make butternut squash soup using vegetable stock or chicken stock which will help with the flavor, but be careful that it may run.
• You can add nutmeg and cayenne pepper.
• For extra chunks, use diced butternut squash and pumpkin seeds.

I'd say this is the best butternut squash soup I've ever made. Give it a try and leave me a comment below on how the recipe works for you. Do you have favorite butternut squash soup recipes to share?

More to go with this recipe on my blog:

Combine this creamy soup with multigrain bread for extra food! You can also have this soup on the side of some savory chicken boat salad with cucumber.

If you have leftover broccoli from the recipe, make this amazing broccoli pasta! And if you want to check out another pumpkin recipe, this is a great one slow pumpkin acorn recipe to see.

Stay warm! 🙂

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