Butternut Squash Soup and Grilled Octopus Recipe

El Rey del Pulpo > Octopus Recipes > Main Dishes > Butternut Squash Soup and Grilled Octopus Recipe
pulpo con crema de calabaza


Octopus is always a welcome ingredient that will turn any recipe into a delight. The butternut squash soup and grilled octopus recipe below is perfect for anyone on a diet, trying to eat healthy, or looking for a light, delectable meal. This recipe combines octopus with another highly versatile food, butternut squash soup, to create a unique, nutritious, and original recipe.

  • To share: Serves 4
  • Difficulty: Low
  • Time: 30 min
  • Serve as: Dinner/Appetizer
  • Calories: 180 cal/serving

This option is perfect for diners of all ages. It’s easy to make and offers the nutritional value of octopus as well as butternut squash, creating a perfect combination of nutrients.



14 oz package precooked el Rey del Pulpo octopus tentacles

Aprox 0.66-0.77 lb piece of butternut squash

1/2 cup heavy cream

1 turnip

Two carrots

1 stalk celery

1 leek

2 cups water


Olive oil

Black pepper



  • Peel and dice the butternut squash. Scrape out the seeds and stringy pulp. Peel the remaining vegetables and halve or slice them. Boil the water in a pot over high heat and add the vegetables, salt, and pepper. Cooking time may vary based on the type of squash you use, but it should generally take about 20 minutes to cook. Remember that the squash needs to be tender to make the soup, so test the consistency with a fork every once in a while.
  • Next, take the refrigerated octopus out of the package, halve each tentacle lengthwise and set aside on a dish to bring to room temperature.
  • When the vegetables are cooked, remove them from the water and put them in a blender or immersion blender cup. Pour in a bit of the cooking water (start with 1/4 cup) and the heavy cream and blend. Once the soup is thick and creamy, stop blending. Tip in a bit of cheese if you’d like an even thicker soup.
  • Brown the El Rey del Pulpo octopus tentacles in a frying pan with a bit of hot olive oil. Turn to ensure all sides are nice and golden and grill until crisp.
  • To serve, simply fill a bowl up half way with the butternut squash soup. Place one tentacle in each bowl and top it off with a dash of olive oil and parsley. Add in fresh ground black pepper to further highlight the dish’s nuanced flavors.



Make sure to choose the right butternut squash. While it may be tempting to use canned soup, our version has no preservatives or coloring agents, which is better for your health.

Remember that our refrigerated octopus is already cooked to perfection and ready to eat. So, monitor its texture and don’t let it brown too much. It should be tender and juicy.

The recipe also allows you to add in some distinctive flair. Try adding your favorite spice mix for a more flavorful dish.


This dish is the perfect meal thanks to its combination of nutrients and flavors that delight all palates. Don’t hesitate to make this one of your star recipes! You’re sure to delight your friends and family with this octopus dish that is as simple as it is exquisite. Try our portuguese octopus recipe, the Mediterranean oven-baked octopus or the ‘marinara’ pasta with octopus and shrimps . You might be interested also on how to prepare the octopus perfectly grilled.

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