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Butternut Squash Soup With Honey Crème Fraîche

By: Caroline Feed Your Sole from
Butternut Squash Soup With Honey Crme Frache
Butternut Squash Soup With Honey Crme Frache

"A sweet and warming soup with roasted butternut squash topped with honey infused crème fraîche. Perfect for a cold winters day. This Butternut Squash Soup with Honey Crème Fraîche is an absolute dream on a cold and dreary day. Roasted butternut squash, combined with carrots and topped with some roasted pumpkin seeds and sweet, honey infused, crème fraîche. Beautiful! This is a very sweet tasting soup, so it’s definitely a great meal to cook up when you are in the mood for some comfort and warmth. A rainy afternoon, a comforting blanket and a bowl of this – pure bliss!"

Serves1 Person

Preparation Time20 min

Cooking Time40 min

Cooking MethodSkillet


  • 400 grams butternut squash – around 1/2 a small squash
  • 1 teaspoon olive oil
  • 1 clove garlic, crushed
  • 40 grams onion, finely diced – around 1/4 medium onion
  • 60 grams carrot, sliced
  • 400 milliliters veg stock
  • 1 teaspoon pumpkin seeds
  • 1 tablespoon crème fraîche
  • 1 teaspoon honey


  1. Preheat the oven to 200C / 400F. Slice the butternut squash in half and remove the seeds with a spoon. Drizzle the cut side of the squash with a little olive oil and then place, cut side down on a baking tray lined with foil. Place in the oven for 30 minutes.

  2. Drizzle a small amount of olive oil or some light cooking spray in a medium saucepan. Add the garlic and onion and cook for 3-4 minutes until softened. Add the carrot and cook for a further 5 minutes.

  3. Add the stock to the pan and bring to a simmer. Cook for around 15-20 minutes, until the carrot is soft and tender.

  4. Now prepare the toppings. Lightly toast the pumpkin seeds in a dry small frying pan. Once done crunch some sea salt over the top. In a small bowl mix together the crème fraîche and honey.

  5. Once the squash is done, remove from the oven and carefully scoop out the flesh and add to the saucepan.

  6. Use a stick / immersion blender to blend the soup mixture well. Season with salt and pepper to taste.

  7. Pour the soup into a bowl and drizzle with the crème fraîche and scatter the pumpkin seeds over. Enjoy!

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