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 imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •

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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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