Butternut Squash Soup

Perfect for cold January evenings, this vibrant creamy and nutritious butternut squash soup boosts immunity, is anti-inflammatory and contains B vitamins and folate which are important for us ladies suffering with PCOS.  And if that’s not a good enough reason to go buy the ingredients right now, it’s also good for your digestion and your heart!

Butternut squash soup in a bowl with spoon


  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions diced
  • 1 garlic clove, thinly sliced
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve


  1. Heat oven to 200C/180C fan/gas 6. Slice the butternut squash into large cubes, about 4cm squared, then toss in a roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until they start to turn golden and soften.
  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan then add the onions, garlic. Cover and let simmer away on a very low heat for around 20 minutes or until the onions are really soft and transparent.
  3. Once the butternut squash has finished cooking, tip into the same pan as the onions and add the stock and crème fresh.
  4. Using a stick blender, blend the soup until nice and smooth and return to the heat and gently warm.
  5. Season to your liking and transfer into bowls with a swirl of crème fresh.


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