Butternut Squash Soup

Butternut Squash Soup

With Styrian Gold Pumpkin Seed Oil
Prep time: 15 min,   Cook time: 45 min,   4 servings


  • 700g butternut squash
  • 1 onion
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes
  • 2 tablespoons of butter
  • 1 teaspoon of ground paprika
  • 750ml vegetable stock
  • 125ml orange juice
  • 1/8l cream
  • Salt and pepper
  • Ground
  • 1 red pepper or chive
  • 2 tablespoons of Styrian Gold Pumpkin Seed Oil


Cut the butternut squash into small cubes, finely chop the onions, celery, carrots and potatoes. Sweat in butter with the butternut squash cubes. Infuse with vegetable stock and orange juice. Add the ground paprika, salt, pepper to taste. Simmer on a low flame for 15 minutes until soft.  Fold in the cream. Blend and season to taste. Garnish with fine stripes of red pepper or the chive. Serve in a soup bowl and drizzle with Styrian Gold  Pumpkin Seed Oil.