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Ingredients
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Soup Ingredients
Spiced Crème Fraîche Ingredients
Method
Soup Directions
- 1
Prepare the Butternut Squash
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, scoop out the seeds, and drizzle with olive oil. Season with salt and pepper.
- 2
Roast the Squash
Place the squash cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-40 minutes, or until tender.
- 3
- 4
- 5
Blend the Soup
Once the butternut squash is roasted and cooled slightly, scoop out the flesh and add it to the pot. Pour in the vegetable broth. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
- 6
Adjust Seasoning
Taste the soup and adjust seasoning with more salt and pepper if necessary. Heat through before serving.
Spiced Crème Fraîche Directions
- 7
Prepare the Spiced Crème Fraîche
In a bowl, combine the crème fraîche, smoked paprika, chopped chives, lemon zest, and salt and pepper to taste. Mix well until fully combined.
- 8
Serve
Serve the roasted butternut squash soup hot, garnished with a dollop of spiced crème fraîche on top.