The dreamiest version I ever tasted was made by my good friend Rachael years ago which was creamy (yet didn’t have any cream or crème fraîche in it), silky in texture and golden in colour… Mine has never quite matched up to hers but it’s good enough, and the kids love it.
I hope you will too!
Unlike other butternut squash soups I omit onion (for no reason other than I ran out of onions when I made this early on and now I don’t generally add), I include sweet potatoes and carrots and a few cloves of garlic. I also sometimes create some heat with dried or fresh chilli to serve, too. Food is about exploration and making a recipe your own so experiment with flavours you love.
- 1 butternut squash approx, 1kg, peeled and deseeded
- 3 tbsp olive oil
- 1 tbsp butter
- 2 white onions, diced
- 2 garlic clove, thinly sliced
- 1 red chillies, deseeded and finely chopped
- 850ml vegetable stock
- 4 tbsp crème fraîche (coconut yogurt for the vegan option) and some more for drizzling
- sea salt and freshly ground pepper.
Heat oven to 200C/180C fan/gas 6. Cut the squash into cubes and add half the oil. Roast for 30 minutes, turning after 15.
Meanwhile melt the butter and oil in a large pot, add the onions, garlic and chilli. Fry on high for a minute then lower to cook for 15 minutes.
Once the squash is golden and soft to the touch, remove from the oven and add to the pan. Pour over the stock and crème fraîche. Cook for 5 minutes. Remove from the heat then carefully pour into a blend, blending under smooth (or whichever texture you like).
Serve in soup bowls and drizzle crème fraîche/coconut yogurt over and season.
Let me know if you make it!