• Nikki Howard

The season is changing: it's time for soup!

Autumn is in the air and the window in my café kitchen is open and autumn breezes are wafting in. The cooing of Issigeac's morning doves soothe me as I work on creating new seasonal menus for the café.

Once there's a bit of a chill in the air I love to make hearty wholesome soups. This morning I'm making a big batch of butternut squash soup, one of my all-time favorites. To me there is nothing like the luscious silky texture when the squash, onions, garlic, milk, butter, herbs and crème fraiche come together like a well-tuned orchestra to make you say "Yumm!"

You can follow my recipe below, and you can also make the soup in a slow cooker if you prefer. Of course I invite you to come try my butternut squash soup along with some nice crusty baguette and maybe a glass of wine or two here at the Le Doyenné Café Lounge.

Happy Autumn and we hope to see you soon!

Nikki's Famous Butternut Squash Soup with fresh herb croutons


4 Tbs olive oil

1 large onion

1 clove of garlic, crushed

675g (1 1/2 lbs.) butternut squash, peeled, de-seeded and cut into cubes

1/4 tsp. ground ginger

600ml (1 pint) vegetable stock

100ml (3 1/2 oz.) milk

Salt and pepper to taste

2-3 slices of thick whte bread, crusts removed and cut into cubes

1 knob of butter

2 tsp. chopped mixed herbs (chives, parsley and chervil)

6 Tbs crème fraiche


Warm half the olive oil in a large saucepan and add the onion and garlic. Cook over a low heat until soft but without colour. Add the squash and ginger and cook gently for 5 minutes. Add the vegetable stock and milk and simmer for 20-30 minutes until the squash is tender.

Puree the soup in a blender or food processor until smooth and season with salt and pepper.Return the soup to a clean pan, ready to warm through when needed.

To make the croutons, heat the remaining olive oil in a frying pan and once hot, scatter in the bread and fry until all the sides are golden brown. Season with a pinch of salt, then add the knob of butter and herbs.

To serve, stir the cream into the hot soup or drizzle in swirls on the top, and scatter the croutons on top.

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