Butternut Squash Soup Recipe

Preheat & Prepare

Preheat oven to 220°C (425°F). Line a large rimmed baking sheet with parchment paper or lightly oil it.

Toss the cubed butternut squash, chopped onion, carrots and whole garlic cloves with 2 tablespoons olive oil, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper on the prepared sheet so vegetables are in a single layer.

Roast for 30–40 minutes, stirring or shaking the pan once halfway through, until squash is fork-tender and edges are caramelized. Remove from oven and let cool slightly. If any garlic cloves are very browned, they will sweeten the soup; keep them.

In a large heavy-bottomed pot or Dutch oven set over medium heat, melt 1 tablespoon unsalted butter. Add the roasted vegetables (including any juices and browned bits) to the pot.

Add ground cinnamon (1/2 tsp), ground nutmeg (1/4 tsp), ground ginger (1/2 tsp) and ground cumin (1/2 tsp). Cook, stirring, for 1–2 minutes until the spices are fragrant, being careful not to burn them.

Pour in 900 ml low-sodium vegetable or chicken stock and add 1 bay leaf. Bring the mixture to a gentle simmer over medium-high heat, then reduce heat to maintain a low simmer for 10–12 minutes to let flavors meld.

Taste the broth and adjust basic seasoning: add more salt or pepper if needed. Remove and discard the bay leaf before blending.

Using an immersion blender, puree the soup directly in the pot until very smooth and velvety. Alternatively, working in batches, transfer soup to a blender, puree until smooth, then return to the pot. If the soup is too thick, add up to 120 ml additional stock or water to reach desired consistency.

Stir in 120 ml creme fraiche and 1 teaspoon maple syrup (if using) off the heat; warm gently but do not boil once dairy is added. Adjust seasoning with salt and freshly ground black pepper to taste.

Ladle soup into bowls and finish each with a dollop (about 1 tablespoon) of creme fraiche, a sprinkle of finely snipped chives (about 1 teaspoon per bowl), and a tiny drizzle of extra virgin olive oil if desired. Serve hot.

Leftovers: cool to room temperature and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently over low heat, adding a splash of stock if too thick.