Jul 14 2026
Restaurants›Fia Restaurant›*butternut Squash Soup Recipe

*butternut Squash Soup Recipe

Inspired by Fia Restaurant
Time45m
Serves4

Candied Pecans, Bacon, Creme Fraiche, Pumpkin Oil

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Ingredients

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Soup Base

Candied Pecans

Toppings

Method

Soup Preparation

  1. 1

    Prepare the Butternut Squash

    Peel, seed, and chop the butternut squash into 1-inch cubes.

  2. 2

    Sauté the Aromatics

    In a large pot, heat olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Add minced garlic and sauté for another minute.

  3. 3

    Cook the Squash

    Add the cubed butternut squash to the pot, season with salt, pepper, and nutmeg. Stir to combine, then pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for about 20 minutes until the squash is tender.

  4. 4

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. Alternatively, transfer to a blender in batches and blend until smooth. Return the soup to the pot and heat if necessary.

Candied Pecans Preparation

  1. 5

    Toast the Pecans

    In a skillet over medium heat, melt the butter. Add the pecans, brown sugar, and cinnamon. Stir to combine and cook for about 5 minutes, until the pecans are toasted and caramelized. Remove from heat and let cool.

Assembly

  1. 6

    Serve the Soup

    Ladle the butternut squash soup into bowls. Top with crumbled bacon, a dollop of creme fraiche, and sprinkle with candied pecans.

  2. 7

    Drizzle with Pumpkin Oil

    Finish each bowl with a drizzle of pumpkin oil for added flavor.

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