Crème Fraîche Butternut Soup

featuring Coconut-Lime Finishing Salt
or try with Oregon White Truffle, or Black Garlic
Salinity™ Salts: Crème Fraîche Butternut Soup Recipe

This golden silky purée is simply divine. The perfect fare for any one of our flavor profiles. We recommend Oregon White Truffle, Black Garlic or Coconut-Lime Finishing Salt for a start, then provide a different salt choice to each of your guests for a truly personal palatal sensation and a good finish. Serves 8-10.


  • 1 medium butternut squash, peeled and cubed
  • 1 large sweet potato, peeled and cubed
  • 1 large garnet yam, peeled and cubed
  • 1 large jewel yam, peeled and cubed
  • 4 carrots, chopped
  • 1 small sweet onion, chopped
  • approximately 4 cups of water
  • 2 cups orange lentils
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger powder
  • 1 teaspoon of fine sea salt
  • 1 teaspoon thyme
  • 1 teaspoon cumin
  • Crème Fraîche for topping
  • Salinity™ Salts Coconut-Lime Finishing Salt


In a large soup pot, add all the peeled and cubed ingredients. Add enough water to cover vegetables. Cook uncovered for 30 minutes on medium heat. Add the lentils and spices and more water, if needed. Cover and reduce heat to simmer, stirring occasionally. Cook for another 30 minutes.

Purée the mixture in a food processor or blender until smooth and creamy. Serve hot or chilled in soup bowls. Sprinkle with Coconut-Lime Finishing Salt.


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