Roast butternut squash soup
Serves: 4
  • 1 large butternut squash, halved lengthwise and de-seeded
  • 1 tbsp olive oil + 1 tbsp
  • 1 tbsp butter
  • 1 large onion, finely chopped
  • 2 garlic cloves, minced
  • 800ml vegetable stock
  • 2 tsp smoked paprika
  • ½ tsp ground nutmeg
  • salt and black pepper
  • 4 tbsp crème fraîche, plus more to serve
  1. Preheat oven to 200C/Gas 6.
  2. Brush the flesh side of each half with olive oil, place flesh side down on a lined baking tray, and roast until tender (approx. 40 mins).
  3. Use a spoon to scoop the flesh into a bowl and discard the skin.
  4. Meanwhile, heat butter and 1 tbsp olive oil in a large heavy-bottomed pan over a low heat, add onions and gently sweat for 15 mins or until softened but not colouring.
  5. Add garlic and cook for a further minute.
  6. Add squash, stock, 4 tbsp crème fraîche, paprika and nutmeg, season, cover and leave on a low heat for a further 10 mins.
  7. Whizz with a stick blender until smooth and serve in bowls with crème fraîche.
Recipe by appetite magazine at