Pureed soups cooking class

At this moment, it’s not possible to sign up for this live class. But you can:
~ request this class to get back on the calendar and get on the wait list,
~ book it as a private one-on-one class,
~ book it as a group class with friends and family, or a corporate event.
~ buy the accompanying e-cookbook – if available.

Subject of the class you inquire about
Your request is on its way. We will get back to you as fast as we can.
Oops! There has been some error while submitting the form. Please verify all form fields again.

If you really want to learn to cook without recipes, pureed soups are a great dish to practice with. You can see them as a canvas that you can color any way you like: cook a bulky vegetable in stock, then puree and season.

In this pureed soups cooking class we will play with the cooking technique and flavorings, so you not only have a lot of inspiration for future butternut squash soups, but other pureed soups as well.

InfoPureed soups cooking class
Type of classLearn a canvas recipe for infinite inspiration
HowOnline cooking class, using Zoom
Live & interactive
Recording will be available afterwards for 6 days

Cook, puree, season. That’s really it. Learn to make your own pureed soups!

Why this class on pureed soups?

Breaking down pureed soup to their bare essence, you will learn they’re nothing more than cooked bulky vegetables, that are seasoned and pureed. Simple, isn’t it? But if you look at recipes, there are many more routes you can take. We will discuss, compare and test those ways, so you can decide for yourself, which one works best for you, depending on the ingredient, your mood, the weather, your tools available, etc.

Learning to cook is all about figuring out what works best for you, both during cooking and how your meal will taste. And when you get that, you will only see recipes as an inspiration, not a strict guidelines anymore.

What can you expect?

What the classes in the Taste & Technique series make stand out from other cooking classes, is that in each class we will focus on 1 subject only. That could be a cooking technique, an ingredient, a dish or another theme.

On Monday, December 12th, you will learn all about pureed soups. We will break down the concept to it’s bare bones and make 2 versions of the same soup (butternut squash), so you can taste the difference of the technique used and learn how this influences your recipe. Together we will season the soup, with the ingredients you have on hand, inspiring each other.

Pureed butternut squash soups can be made vegan, vegetarian, or with a meat stock. It’s up to you!

What you’ll learn

  • What the essence (anatomy) of making pureed soups is
  • Various ways to puree your soups, with or without electric tools
  • Ideas to season your butternut squash soup – with imput from all students
  • Ideas for garnishing
  • A lot of inspiration for a year full of pureed soups

What you’ll need

  • A large pot (2 to 2.5 quart/liter)
  • 1 butternut squash
  • Other tasty and seasoning ingredients
  • Knife, cutting board
  • Blender, stick blender, food processor (preferably)
  • Full grocery and tools list will be provided after signing up

About your chef

In her cooking classes, chef Edie loves to explain what happens in your pots and pans. In these 1 subject only cooking classes we will dive a bit deeper then just follow a recipe. It won’t be super science-y, but often we will do experiments so you can taste the difference between various methods, cooking techniques or seasonings. All to empower you to get a bit looser with recipes so you can come a more confident and creative cook.

Feel free to get in touch with any questions you have.

chef Edie Dourleijn, owner creative cook co, seasoned chef, cooking teacher and cooking coach
Your chef Edie Dourleijn
owner of Creative Cook Co


Class with Edie was great!
I’ve had a previous class with her and she quickly adapted my skill and made the class informative and educational, focusing on things I may not already know. The soup was delicious! I also learned a technique of balancing with an acid that I carried over to another dish I made this week!
~ Sheryl R, private cooking class pureed soups


Join the conversation!