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Butternut Squash Soup with Cinnamon.


  • 1 onion
  • 1 bouillon cube
  • 1 tbsp sour cream
  • 1 butternut squash
  • 1 pinch of cinnamon


  1. Cut the butternut squash into large cubes.
  2. Roughly chop the onion.
  3. In a skillet, sauté the onion and butternut squash in a small amount of butter. Stir regularly (do not let the onion brown). Once the vegetables are browned, crumble the bouillon cube on top.
  4. Mix well to let the vegetables soak up the bouillon. Cover with boiling water, just above the vegetables. Cook until the butternut squash is tender (check with a knife).
  5. Puree the mixture. Add one or two tablespoons of sour cream. Season with salt and pepper.
  6. Add a sprinkle of cinnamon.
  7. It’s ready and delicious!


  • 1 ladle
  • 1 immersion blender
  • 1 knife
  • 1 wooden spoon
  • 1 skillet
  • 1 lid
  • 1 blender
  • 1 kitchen scale