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Fall Recipe: Roasted Butternut Squash Soup

Fall is the perfect time to enjoy your squash from the garden, and it is also a great time for soup! There are so many different soups that you can make with squash but we wanted to share this Roasted Butternut Squash Soup with Crème Fraîche:

Roasted Butternut Squash Soup with Crème Fraîche


  • 1 tablespoon olive oil
  • 1 large butternut squash (about 3 pounds), halved and seeded
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 6 cloves garlic
  • 1 bay leaf
  • 4 thyme sprigs
  • 3 tablespoons unsalted butter
  • 1 large yellow onion, chopped
  • 4 cups low-sodium chicken or vegetable stock
  • ¼ cup heavy cream Ground nutmeg, to taste
  • ¼ cup Crème Fraîche
  • 1 Tbsp. pure maple syrup Sprigs of rosemary for garnish


  1. Preheat oven to 375°F and line a rimmed baking sheet with parchment paper.
  2. Rub olive oil over the cut side of the squash and season with ¼ teaspoon of the salt and 1/8 teaspoon of the pepper then place the squash cut side down on the pan. Then tuck the garlic cloves, thyme sprigs, 1 tbsp of the butter and 1 bay leaf under the cavity of the squash.
  3. Roast the squash for 50 to 60 minutes, until soft and caramelized. Remove from the oven and let cool. Make sure to reserve the garlic cloves and discard the thyme.
  4. Scoop the butternut squash flesh from the skin, coarsely chop, and set aside.
  5. In a soup pot over medium-high heat, melt the remaining 3 tbsp of butter then add the onion and sauté the onion until they brown, about 7 to 10 minutes. Add the roasted butternut squash, the roasted garlic cloves, and the remaining ½ teaspoon salt and 1/8 teaspoon pepper and sauté until the squash begins to caramelize, about 5 to 7 minutes. Add the chicken stock and bring to a boil then decrease temperature and let simmer for 15 minutes.
  6. Puree the soup until smooth with a hand-held blender or in a food processor. Then stir in the cream.
  7. Add ground nutmeg to desired taste. In a small bowl, add Crème Fraîche and maple syrup and mix.
  8. To serve, ladle soup into shallow bowls, or tall shooter glasses. Dollop each with ½ teaspoon of crème fraîche and garnish with rosemary.