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5.0 from 18 votes

Roasted Butternut Squash Soup

This easy butternut squash soup with crème fraîche is one of our favourite Autumn soups. It is creamy, rich and smooth with delicious flavour!

Prep Time
5 mins
Cook Time
5 mins
Total Time
1 hr
Servings: 6 people
Calories: 142 kcal
Course: Appetizer
Cuisine: International

Ingredients

To roast butternut squash
  • 1 butternut squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
For the soup
  • 1 tablespoon olive oil
  • 1 medium onion diced small
  • 1 clove garlic large, or 2 medium
  • 4 cups vegetable stock (1 litre)
  • a pinch thyme dried
  • a pinch oregano dried
  • 2 tablespoons Creme Fraiche
  • a pinch pepper freshly ground, to garnish
  • 1 prig basil optional, to garnish

Instructions

To Roast butternut squash
    Cup of Yum
  1. Preheat oven to 200℃/180℃ fan/400℉.
  2. Cut the ends of the butternut squash and stand it upright with the large bulb sitting flat on the chopping board. Using a large knife carefully slice down the middle to make two long equal halves. Scoop out the seeds and scrape away the fibres from the cavity.
  3. Then drizzle olive oil over the squash flesh and season with salt. Place on a baking tray covered with parchment paper and bake for 30 minutes till tender.
  4. Remove from oven and allow to cool, then peel away the skin and chop the squash into cubes.
To make the soup
  1. Heat the oil in a large saucepan on medium heat and add the onion. Lower the heat and cook slowly till the onion turns golden, then add the garlic. Stir to cook for a minute longer.
  2. Add the squash, thyme, oregano and vegetable stock to the pan and blend to a smooth consistency. Cover and bring to a boil, then lower the heat and simmer for 10 minutes.
  3. Stir in the crème fraîche and remove from heat. Taste for seasoning, adding more salt if required.
  4. Garnish with freshly ground black pepper and basil and serve warm with some crusty bread.

Notes

  • For more detailed notes, see post above
  • Take care cutting the squash! Place a slightly damp thin kitchen towel under the chopping board to stop it moving around.
  • The squash may be roasted ahead and stored in the fridge to use later.
  • This is a slightly thick soup. To make it thinner, add an extra cup of stock while cooking.
  •  
  • Start by trimming off the top and bottom ends of the squash and sit the large bulb flat on the board. Then using you knife, carefully slice down through the middle slowly, from top to bottom making two halves. The raw squash is hard so take care not to rush or press to hard or you might cut yourself!
  • Use a spoon to scoop out the seeds and scrape away the fibres. Discard the fibres but you can use the seeds (see below).
  • The best way to roast it is to drizzle over some olive oil then season with salt. I prefer to roast the two halves cut side up so that the oil and salt don't drip off.
  • Then place on the middle shelf of the oven and cook till the flesh turns golden and is fork tender (around 30 minutes). Allow to cool before removing the skin.

Nutrition Information

Calories 142kcal (7%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 2mg (1%) Sodium 1023mg (43%) Potassium 467mg (13%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 13664IU (273%) Vitamin C 28mg (31%) Calcium 69mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 142

% Daily Value*

Calories 142kcal 7%
Carbohydrates 19g 6%
Protein 2g 4%
Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 2mg 1%
Sodium 1023mg 43%
Potassium 467mg 10%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 13664IU 273%
Vitamin C 28mg 31%
Calcium 69mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.