This easy butternut squash soup with crème fraîche is one of our favourite Autumn soups. It is creamy, rich and smooth with delicious flavour!
Roasted Butternut Squash Soup
Autumn is butternut squash season and the prefect time to enjoy it in soups, pasta, risottos, gratins, breads, muffins, pies and even curries.
This soup is one of our favourite ways to enjoy this humble squash. It is a thick, rich, smooth and creamy soup which is rich in vitamin A, potassium and fibre. What’s not to love!
Butternut squash is a hardy winter fruit (yes, actually its is!) which is best from early autumn through to winter.
When ripe they are heavy and hard, shaped like very large pears with a beige tough skin. If the stem is still attached, they will keep fresh for longer.
Inside, the flesh is hard and orange, but rich in moisture. When cooked it softens and becomes sweet, dense and buttery.
They are a great autumn pantry staple as they will keep in a cool place for around three months and sometimes longer.
Choose one that has a smooth unbroken skin, with a fatter neck and smaller bulb, as these normally have smaller cavities inside and therefore more flesh.
Why roast it?
There are other ways to cook butternut squash such as in a slow-cooker, or an instant pot/pressure cooker, but roasting is by far the easiest way, and it won’t require any pre-peeling which is great!
As the squash roasts and turns golden, it caramelizes giving a sweeter and richer flavour.
Butternut Squash Soup
How to prepare it for roasting
First of all wash and dry the butternut squash. Then you will need a chopping board and a large sharp knife.
Pro Tip: Place a slightly damp thin kitchen towel under the chopping board to stop it moving around.
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.
To make the soup
Before the squash is ready, sautè the onions. Cook them slowly over a low heat so they don’t burn. When they have turned golden, add the garlic and cook for a minute longer.
Once the squash is cooked, add it to the pan with the herbs and stock (you can use either vegetable or chicken). Using a handheld blender (immersion), blend to a smooth consistency, cover and simmer for 10 minutes.
Stir in the crème fraîche for extra creaminess, then taste incase a little more salt is required.
Garnish with some freshly ground black pepper and fresh basil leaves and serve warm.
Butternut squash seeds, like seeds from other squashes are edible and are high in fibre. They are delicious roasted as a healthy snack, or add as a crunchy garnish to a salad.
Once cooled, roasted squash can be stored in a sealed container in the fridge for 3-4 days, or kept frozen for up to 3 months. Defrost in the fridge overnight.
This is a great make ahead recipe. It will keep in a sealed container in the fridge for up to 3 days or in the freezer for up to 2 months. Defrost in the fridge overnight, or on the countertop for a few hours before using.
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Roasted Butternut Squash Soup
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 crème fraîche
- a pinch pepper freshly ground, to garnish
- 1 sprig basil optional, to garnish
To Roast butternut squash
- Preheat oven to 200℃/180℃ fan/400℉.
- 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.
- 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.
- Remove from oven and allow to cool, then peel away the skin and chop the squash into cubes.
To make the soup
- 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.
- 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.
- Stir in the crème fraîche and remove from heat. Taste for seasoning, adding more salt if required.
- Garnish with freshly ground black pepper and basil and serve warm with some crusty bread.
- 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.
Only you will see your notes and you can edit them anytime.
Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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