Butternut squash soup
What better way to wind down after a grey afternoon than with a bowl of butternut squash soup? In our rendition, the butternut squash, onion, and garlic are roasted first to deepen their natural sweetness, then blended with crème fraiche and a splash of lemon juice. To finish, we spoon over black beans and sour cream for a lovely combination of tang and texture. Enjoy it with a crusty sourdough baguette on the side, and you will not leave the dinner table hungry!
Ingredients
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1
Butternut squash (about 1 kg)
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1
Yellow onion
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2
Garlic cloves
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2 tbsp
Butter
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1 tsp
Salt
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500 ml
Water
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2 tbsp
Vegetable stock
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200 ml
Light creme fraiche with paprika and chilli
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1½ tbsp
Lemon juice
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To serve
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400 g
Black beans
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200 ml
Sour cream
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1
Sourdough baguette
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Flat-leaf parsley
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Instructions
Crème fraiche with paprika and chilli adds a gentle warmth that balances the sweetness of the roasted squash. It is not overpowering, but if you are serving kids or prefer a milder soup, you can easily tone it down. Swap the spiced crème fraiche for a plain version or use full-fat yoghurt for a similar creamy texture. You will still get a smooth, rich soup, just without the added heat. If you are craving more spice, a pinch of cayenne or a swirl of chilli oil will take things up a notch.
The soup should be smooth and slightly thick but still easy to pour and stir. If it turns out too thick after blending, add a splash of hot water and stir well until it loosens to your desired consistency. If it is too thin, let it simmer on low heat without the lid until it thickens slightly. Keep a close eye on it and stir occasionally to prevent it from sticking to the bottom.
FAQ: Questions about butternut squash soup
Below, we answer the most common questions about making butternut squash soup so you can prepare it with ease.
Can I make butternut squash soup in advance?
Yes, you can absolutely make butternut squash soup in advance. It keeps well and often tastes even better the next day. Just let it cool to room temperature, then transfer it to an airtight container, a lidded saucepan, or a bowl tightly covered with foil or cling film. Store it in the fridge for up to 3 days.
How should I store and reheat butternut squash soup?
Store leftover butternut squash soup by letting it cool completely, then transferring it to an airtight container, a lidded pot, or a covered bowl in the fridge for up to 3 days. When you are ready to reheat, pour the soup into a saucepan and warm it slowly over medium-low heat, stirring occasionally to maintain that lusciously smooth texture and prevent it from sticking to the bottom.
Can I freeze butternut squash soup?
Yes, you can freeze butternut squash soup. First, let it cool down, then pour it into airtight containers and freeze for up to two months. Just leave out the toppings and add them fresh when serving. When you are ready to enjoy it, defrost overnight in the fridge and reheat gently on the stove over low heat, stirring occasionally.
Nutritional values
Nutritional value, per
2578 Kcal
| Fibre | 59 gram fibers |
| Protein | 78.2 gram |
| Fat | 124.5 gram |
| Carbohydrates | 285.4 gram |
Recommended information
Serving suggestion
Other recipes
Discover our easy butternut squash soup recipe
Our butternut squash soup is as easy as they come, with simple steps and everyday ingredients, so you can enjoy those rich, warming flavours without too much effort. It is exactly the sort of meal you will want after a long day. Just let everything roast in the oven, give it a quick blend, and you will have a steaming bowl of silky soup ready to enjoy.
A roasted base of butternut squash, onion, and garlic
The prominent flavour of roasted vegetables is what makes this soup truly exquisite and scrumptious. Butternut squash starts off slightly earthy, but once roasted, its sweetness intensifies and turns almost caramel-like. The onion and garlic follow a similar path, softening from sharp to sweet and buttery, with a hint of nuttiness. Together, they create a smooth and soothing base for the soup with a subtle sweetness and toastiness.
Topped with black beans and sour cream
For the grand finale, top the creamy soup with black beans and a generous spoonful of sour cream. The beans introduce a lovely chew and hold their shape nicely against the creaminess underneath. The sour cream cuts through the sweetness with a tangy edge, giving each spoonful a cooling finish. If you want, you can even drizzle in some olive oil and sprinkle a bit of fresh parsley on top as well.
A comforting meal for the whole family
Our classic butternut squash soup recipe has that rare mix of rich and delicate notes that makes it easy for everyone to enjoy, little ones included. So, it will easily become a new favourite that finds its way onto your dinner menu more often than you expect. And on the off chance that you do end up with any leftovers, you can just savour them again the next day.
For more fantastic butternut squash dinner ideas, try these recipes for butternut squash in the oven, butternut squash curry, and butternut squash risotto.
Bring your own touch to the recipe
This roasted butternut squash soup recipe leaves space to go off-script. For example, roast a few more vegetables alongside the squash, onions, and garlic. Carrots work well with their gentle sweetness that matches the flavour profile of the butternut squash. Beetroot has an earthy flavour that can shift the soup’s tone entirely, while red pepper offers a natural sweetness.
For the seasoning, dried thyme is a solid place to start. It provides a hint of woodiness that cuts through the softer elements. Rosemary is more intense and fragrant, with a herbal nuance similar to pine.
For a Thai-inspired take, swap the water and stock for coconut milk, which keeps the soup’s creamy texture but introduces a tropical sweetness. Season it with chilli for a fiery kick and a pinch of ginger for its citrusy warmth.
