Butternut Squash Soup with Crème Fraîche

Looking for an autumn soup that not too sweet?

A butternut squash soup provides a warm, tasty and silky smooth flavour that's perfect for the winter months.




  • Cut the squash into large cubes, place in a large roasting tin with 1tbsp of extra virgin olive oil. Roast butternut squash in the oven for 30 minutes at 190c.
  • Whilst the squash is in the oven, melt the butter with 1tbsp of extra virgin olive oil in a large saucepan, then add the onions and garlic. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Add the roasted squash into the pan, add the stock and the crème fraîche, mix until smooth.
  • Serve the soup in bowls with swirls of crème fraîche and drizzle with rosemary and garlic infused olive oil and chilli balsamic to finish.
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