
Butternut Squash Soup with Crème Fraîche
Ready In 50 mins
Serves 4

Ingredients
- 1 butternut squash
- 2 tbsp Sicilian olive oil
- 1 tbsp butter
- 2 onions
- 1 garlic clove
- 850ml hot vegetable stock
- 4 tbsp crème fraîche
- Rosemary and garlic infused olive oil
- Chilli balsamic
Method
- Cut the squash into large cubes, place in a large roasting tin with 1tbsp of Sicilian 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 Sicilian 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.
Products
Chilli Infused Balsamic (hot)
Made from our thicker Reserve balsamic
From £13.85
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