Cozy Butternut Squash Soup: A Must-Try for Autumn Recipe

Name: Cozy Butternut Squash Soup: A Must-Try for Autumn Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 1 butternut squash, about 1kg, peeled and deseeded; 2 tbsp olive oil; 1 tbsp butter; 2 onions, diced; 1 garlic clove, thinly sliced; 2 mild red chillies, deseeded and finely chopped; 850ml hot vegetable stock; 4 tbsp crème fraîche, plus more to serve

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As the air turns crisp and the leaves start to change, there’s nothing better than warming up with a bowl of comforting soup. One of the best choices for this season is butternut squash soup.

Contents

Why Butternut Squash?Cozy Butternut Squash Soup: A Must-Try for Autumn Recipe Ingredients Directions Notes

It’s not only delicious but also easy to make, nutritious, and the perfect way to embrace the flavors of autumn. Whether you’re an experienced cook or just starting out, this soup is a simple and rewarding dish that can be enjoyed by everyone.

Why Butternut Squash?

Butternut squash is a popular fall vegetable, known for its sweet, nutty flavor and smooth texture. When cooked, it becomes velvety and rich, making it an ideal base for soup. Butternut squash is also packed with nutrients, including vitamins A and C, potassium, and fiber, which makes this soup not only tasty but healthy too. Its natural sweetness pairs well with a variety of herbs and spices, allowing you to adjust the flavors to your liking.

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Cozy Butternut Squash Soup: A Must-Try for Autumn Recipe

Recipe by RecipeWikkiCourse: DinnerCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

264

kcal

This simple butternut squash soup is the perfect way to welcome autumn and enjoy the season’s flavors. It’s comforting, healthy, and easy to make, making it a go-to recipe throughout the fall months.

Ingredients

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
1 garlic clove, thinly sliced
2 mild red chillies, deseeded and finely chopped
850ml hot vegetable stock
4 tbsp crème fraîche, plus more to serve

Directions

Heat the oven to 200C/180C fan/gas 6.
Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
Roast for 30 mins, turning once during cooking, until golden and soft.
While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

Notes

USE A SOUP MAKER: Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

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