Spiced Butternut Squash Soup

Spices pumpkin Soup


Serves 4 to 6



  • 4 Tbsp sour cream
  • 3 tsp fresh lime juice
  • 1 lime, zested

Crispy sage leaves


  • 4-6 sage leaves
  • Extra virgin olive oil for frying

For the Soup

  • 100g unsalted butter
  • 180g white onion, peeled, diced
  • 2 garlic cloves, grated
  • 4 thyme sprigs
  • 4 sage leaves
  • 1000g butternut squash, peeled and deseeded, cut into 1 inch cubes
  • 100g carrot, peeled, diced
  • 1100ml chicken stock
  • 14g ginger, peeled, grated
  • 2 pinches of freshly grated nutmeg
  • 100ml milk
  • 3 tsp sea salt
  • Black pepper to taste

To serve

  • Lime sour cream
  • Fried sage leaves
  • pecans, toasted and crushed
  • Lime zest, freshly grated


  1. First make the lime cream. In a small bowl, combine the sour cream, juice and zest. Mix well until incorporated. Cover and place in fridge.
  2. In a small non-stick skillet, drizzle a generously amount of vegetable oil. Heat over high heat and then place 4 -6 sage leaves in. Fry until crispy, and place on a paper towel to dry. Set aside.
  3. Next make the soup. Place the butter in a large heavy bottomed pan set over medium heat, and melt the butter stirring constantly, until it starts foaming. Lower the heat and continue to stir, you’ll see the milk solids start to separate and brown nicely, making a beurre noisette.
  4. Once you see the browning of the milk solids from the butter, add the onion, garlic, thyme, and sage leaves. Sautee until just softened slight for 1-2 minutes and then add the squash and carrot. Sautee until the vegetables are a light roasted colour in the pan.
  5. Add chicken stock, ginger, and nutmeg. Raise heat back to medium and cook until all the vegetables are softened, about 15 minutes.
  6. Remove the thyme and sage sprigs and discard, blend the soup mix, using a stick blender or in a standing blender.
  7. Return to the pan, add milk and gently reheat. Then season with salt and pepper to taste.
  8. Divide among four bowls and garnish with a dollop of lime cream, crushed pecans, fried sage leaf and freshly grated lime zest.


Toast the pecans in a pan until aromatic, about 3 mins over low heat, stirring as necessary to prevent burning. Remove from pan and place on a cutting board. Roughly chop the nut and set aside.

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@judyjoochef Instagram profile imageWe made it into the commercial! We have been cooking at Tottenham’s H-Club for a few seasons now thanks to @regionallondonchef.  So fun to bring some Korean flavors to the Spurs VIP club.  COYS! 
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@judyjoochef Instagram profile imageWow!  What a busy week! And, now this morning check out my kimchi pancakes recipe on James Martin’s Saturday Morning show. Was so fun hanging with @jossstone @carolvorders @chefronniem @jamesmartinchef and feeding them!  Such a great group with delish food and laughs!  It was National Kimchi Day this week and this savory kimchi pancake recipe is perfect to celebrate Korea’s fave dish. 
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@judyjoochef Instagram profile imageHappy 84th birthday daddy!! 

My father was born in 1939 in Chongju, a city in what is now in North Korea. He and his family (8 brothers and sisters) fled south during the war and he grew up as a refugee on Jeju island.  He still remembers asking American soldiers for “bonbons” as a child. Somehow he made it to Seoul National University medical school through hard work and determination. He immigrated to the USA to do his internship and residency and practiced as a psychiatrist, until retiring at 75. 
He raised two daughter (me and my sis!) with my mom and is a source of constant inspiration for us both to this day. At 84 years old he is still super healthy, doesn’t take any medicine (unheard of at his age!) and still going strong in every way. 

I love you daddy so much!  Happy happy birthday!  Xx❤️❤️ I’ll always be your little girl! ❤️❤️

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