Jul 14 2026
Restaurants›Herons›Butternut Soup Recipe

Butternut Soup Recipe

Inspired by Herons
Time1h
Serves4

Pork Belly, Apple, Pumpkin Seeds, Crème Fraiche

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Pork Belly

    Preheat the oven to 375°F (190°C). Score the skin of the pork belly in a crosshatch pattern and season with salt and black pepper. Place it in a roasting pan and roast for about 1.5 hours, until the skin is crispy and the meat is tender. Allow to cool, then slice into bite-sized pieces.

  2. 2

    Prepare the Vegetables

    Peel and dice the butternut squash, onion, and apple. Mince the garlic.

Cooking the Soup

  1. 3

    Sauté the Base

    In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, sautéing until softened and translucent, about 5 minutes.

  2. 4

    Add the Squash and Apple

    Add the diced butternut squash and apple to the pot, stirring to combine. Cook for another 5 minutes.

  3. 5

    Add Broth

    Pour in the vegetable broth, bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.

  4. 6

    Blend the Soup

    Using an immersion blender, blend the soup until smooth. If using a regular blender, blend in batches, being careful with hot liquids.

  5. 7

    Season the Soup

    Taste the soup and season with salt, black pepper, and nutmeg as needed. Stir in the crème fraîche until well combined.

Serving

  1. 8

    Plate the Soup

    Ladle the soup into bowls and top with the crispy pork belly pieces and a sprinkle of pumpkin seeds. Serve hot.

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