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Roasted Butternut Squash soup with Creme Fraiche

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This is a great seasonal recipe for the colder months. I was born in November and this time of year is a great time to get locally grown butternuts to make this soup.


At a glance
About 2 quarts

1 large butternut squash, peeled, seeded and cut into large cubes (seeds should be rinsed, dried, salted and roasted in a 350F oven until goden, reserve)
1 quart of low sodium organic chicken broth (scratch made chicken stock would be ideal if you have time)
1 pint of half and half
1 small onion chopped
2 ribs of celery chopped
1 bay leaf
¼ teaspoon dry thyme
¼ teaspoon ground cinnamon
Pinch of each nutmeg
Pinch of cloves
Salt and pepper to taste


1. Sauté the celery, onions, bay leaves and thyme until translucent.
2. Cover the squash with chicken broth and bring to a simmer. Cook covered until squash is tender.
3. Remove bay leaf and puree ingredients until very smooth. Strain through a medium seive.
4. Add enough cream to lighten the puree.
5. Add cinnamon, nutmeg, clove and salt and pepper. Stir completely and serve.
6. Top with a dollop of sour cream and toasted butternut seeds.