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.
For more detailed notes, see post aboveTake care cutting the squash! 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.
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.
Roasted Butternut Squash Soup
Amount Per Serving
Calories 142Calories from Fat 72
% Daily Value*
Saturated Fat 1g5%
Vitamin A 13664IU273%
Vitamin C 28mg34%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.