Butternut Squash Soup

Get away from the cold with a delicious warming butternut squash soup. The squash family are under used as far as vegetables go but they roast beautifully and and are fantastic with roast dinners. They also make make beautifully thick, rich and sweet soups. This recipe serves 4.


  • 1 butternut squash about 1kg
  • 2 onions
  • 1 garlic clove
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 850ml vegetable stock
  • 4 tbsp crème fraîche

Heat oven to 200C/180C fan/gas 6. Peel and de-seed the squash and then cut into chunks for roasting.
Roast for 30 minutes in a roasting tin with half of the oil, turning once half way through.
Dice the onion and lightly fry in the butter and the remaining oil until completely soft. Finely chop and add the garlic when the onions are nearly done so it gets a really light fry.

Blend the onions, squash and crème fraîche until smooth (if you have a liquidiser you can make the soup silky smooth).
Return to the pan, re-heat and season to taste.

For some extra spice add some chopped chilli or cumin in with the onions while they are frying.