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Butternut Squash Soup With Honey Crème Fraîche
"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!"
Preparation Time20 min
Cooking Time40 min
- 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
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.
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.
Add the stock to the pan and bring to a simmer. Cook for around 15-20 minutes, until the carrot is soft and tender.
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.
Once the squash is done, remove from the oven and carefully scoop out the flesh and add to the saucepan.
Use a stick / immersion blender to blend the soup mixture well. Season with salt and pepper to taste.
Pour the soup into a bowl and drizzle with the crème fraîche and scatter the pumpkin seeds over. Enjoy!
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