Butternut squash soup with pine nuts and argon oil

Soupe de courge à l’huile d’argon et pignons

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      50 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

The silky-smooth flesh of the butternut infused with sweet, nutty argon oil and butter-bursting pine nuts make this soup irresistible. Argon oil comes from Morocco, where it is collected and produced by Berber women. It is available from good delicatessans. Alternatively, you could substitute a fine extra virgin olive oil.


  • 2 onions diced
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • <


Sauté the onions and garlic gently in the olive oil in a medium saucepan. Add the squash, along with the wine and stock, bring to the boil, then simmer for 20 minutes until the squash is soft.

Blend the soup with a hand-held blender or food processor until silky smooth and season to taste. Serve sprinkled with chopped parsley, toasted pine nuts and a thin drizzle of oil.