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Season: Autumn Winter 

Butternut squash soup with crème fraîche

Ingredients:

  • 1 butternut squash, about 1kg, peeled and de-seeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 850 ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

*available from Hampshire Farmers’ Markets

Method:

  1. Heat oven to 200C/180C fan/gas 6.
  2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  3. Roast for 30 mins, turning once during cooking, until golden and soft.
  4. While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, and 1 thinly sliced garlic clove.
  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
  7. Return to the pan, gently reheat, then season to taste.
  8. Serve the soup in bowls with swirls of crème fraîche. 

Recipe from Good Food magazine

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