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Alta Editions is an award-winning publisher of beautiful online cookbooks. 

My Butternut Squash Soup

Chef Laurent Gras Recipes

My Butternut Squash Soup

Alta Editions

The clean, sweet taste of butternut squash is cut with the refreshing, parsley-like flavor of celery root, enhanced with butter, and balanced with a touch of heat from Tabasco. Various flavor undertones will be drawn out depending on which garnish, if any, you choose. The meatiness of roasted dark-meat chicken adds complexity. Shiitake mushrooms will bring out the earthy flavors of the squash.
— Laurent Gras

This Provence-inspired Butternut Squash Soup recipe is a preview from chef Laurent Gras's multiple IACP award-winning cookbook, My Provence.


4 servings   |   Prep Time: 20 minutes   |   Cooking Time: 40 minutes


  • ⅓ cup (60 ml) extra-virgin olive oil
  • 1 pound (450 g) butternut squash, peeled, seeded, and cut into ½-inch (1 cm) cubes
  • ½ pound (200 g) celery root, peeled and cut into ½-inch (1 cm) cubes
  • Sea salt
  • 1 quart (1 l) chicken stock
  • or water
  • 5 tablespoons (100 g) unsalted butter
  • Tabasco


  1. Set a saucepan over low heat and add the olive oil. Add the squash and celery root and season with sea salt. Cover the pot with the lid and let the vegetables cook until tender , about 30 minutes, stirring from time to time. The vegetables are usually done when all the natural juices have evaporated. In another saucepan, bring the chicken stock to a boil. Using an immersion or standing blender, blend the vegetables with the hot stock, adding just enough stock to produce rich, creamy soup . Pour this mixture into a clean saucepan and bring to a simmer over medium heat. Whisk in the butter, season with salt and a dash or two of Tabasco, to taste.


Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.
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