Looking for a warm, hearty dish that’s both comforting and easy to make?

This creamy butternut squash soup is the answer!

With its rich, velvety texture and a perfect balance of sweetness and spice, it’s an ideal choice for a cozy meal.

Simple enough for beginners, yet elegant enough to impress, this soup is sure to become a favorite in your kitchen.

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Ingredients

• 1 butternut squash (about 1kg), peeled and seeds removed
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 onions, diced
• 1 garlic clove, thinly sliced
• 2 mild red chillies, seeds removed and finely chopped
• 850ml hot vegetable stock
• 4 tablespoons crème fraîche, plus extra for serving

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Instructions

Step 1: Preheat Your Oven

• Set your oven to 200°C (180°C fan) or gas mark 6.

Step 2: Prepare the Butternut Squash

• Cut the butternut squash into large cubes, about 4cm (1½ inches) each.
• Toss the cubes in a large roasting tin with 1 tablespoon of olive oil.
• Make sure the squash is evenly coated.

Step 3: Roast the Squash

• Place the roasting tin in the oven and roast for 30 minutes.
• Turn the squash once during cooking so it browns evenly.
• The squash should be golden and tender when done.

Step 4: Cook the Onions and Garlic

• While the squash is roasting, heat 1 tablespoon of olive oil and the butter in a large saucepan over a low heat.
• Add the diced onions, sliced garlic, and three-quarters of the chopped chillies.
• Cover the pan and cook gently for 15-20 minutes, stirring occasionally, until the onions are soft and translucent.

Step 5: Blend the Soup

• Once the butternut squash is roasted, add it to the saucepan with the onions.
• Pour in the hot vegetable stock and add the crème fraîche.
• Use a stick blender to blend everything until smooth.
• If you prefer an extra-silky texture, you can blend the soup in batches using a countertop blender.

Step 6: Heat and Season

• Return the blended soup to the pan and gently reheat.
• Taste and season with salt and pepper as needed.

Step 7: Serve

• Ladle the soup into bowls.
• Add a swirl of crème fraîche on top and sprinkle with the remaining chopped chillies for a touch of heat.

FAQs

Can I substitute the crème fraîche?

Yes, you can use sour cream, Greek yogurt, or heavy cream as a substitute for crème fraîche. Each will give a slightly different texture and flavor.

Can I add other vegetables to this soup?

Certainly! Feel free to add other vegetables like carrots or sweet potatoes for added flavor and nutrition. Just roast them alongside the butternut squash for best results.

Creamy Italian Butternut Squash Soup

This creamy butternut squash soup blends golden, tender squash with onions, garlic, and a hint of chili for a smooth, comforting dish perfect for any occasion.

Print Pin Rate

Cuisine: Italian

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 4

Ingredients

• ▢ 1 butternut squash (about 1kg), peeled and seeds removed
• ▢ 2 tbsp olive oil
• ▢ 1 tbsp butter
• ▢ 2 onions diced
• ▢ 1 garlic clove thinly sliced
• ▢ 2 mild red chillies seeds removed and finely chopped
• ▢ 850 ml vegetable stock hot
• ▢ 4 tbsp crème fraîche plus extra for serving

Instructions

Preheat Your Oven

1. Set your oven to 200°C (180°C fan) or gas mark 6.

Prepare the Butternut Squash

1. Cut the butternut squash into large cubes, about 4cm (1½ inches) each.

   Toss the cubes in a large roasting tin with 1 tablespoon of olive oil.

   Make sure the squash is evenly coated.

Roast the Squash

1. Place the roasting tin in the oven and roast for 30 minutes.

   Turn the squash once during cooking so it browns evenly.

   The squash should be golden and tender when done.

Cook the Onions and Garlic

1. While the squash is roasting, heat 1 tablespoon of olive oil and the butter in a large saucepan over a low heat.

   Add the diced onions, sliced garlic, and three-quarters of the chopped chillies.

   Cover the pan and cook gently for 15-20 minutes, stirring occasionally, until the onions are soft and translucent.

Blend the Soup

1. Once the butternut squash is roasted, add it to the saucepan with the onions.

   Pour in the hot vegetable stock and add the crème fraîche.

   Use a stick blender to blend everything until smooth.

   If you prefer an extra-silky texture, you can blend the soup in batches using a countertop blender.

Heat and Season

1. Return the blended soup to the pan and gently reheat.

   Taste and season with salt and pepper as needed.

Serve

1. Ladle the soup into bowls.

   Add a swirl of crème fraîche on top and sprinkle with the remaining chopped chillies for a touch of heat.

   Enjoy your homemade butternut squash soup, perfect for a cozy meal any day of the week!

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