Butternut Squash Soup with Chilli & Crème Fraiche

1 kg Butternut Squash Peeled and deseeded

3 tbsp olive oil

A large onion diced

1 garlic clove, finely chopped

A pinch of dried chilli to taste

850ml hot vegetable stock

4 tbsp crème Fraiche – Oatly creamy oat Fraiche for a vegan option

4 tbsp unflavoured vegan protein

A pinch of fresh coriander to garnish

How to Make it


  1. Heat oven to 200c/180c fan or gas 6.

  2. Cut 1 peeled and deseeded butternut squash into large cubes and place in a roasting tin with a tbsp of the olive oil.

  3. Roast for 30 mins until golden and soft, turning occasionally.

  4. While the butternut squash is cooking gently heat 2 tbsp olive oil in a large saucepan, then add the diced onion then add the garlic and chillies.

  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  6. Tip the butternut squash into the pan, add the hot vegetable stock, vegan protein and 4 tbsp crème Fraiche and whizz together with a hand blender until smooth or liquidise in batches for a smoother texture.

  7. Return to the pan and gently reheat and season to taste.

  8. Serve the soup in bowls with a swirl of crème fraiche, a sprinkle of coriander and scatter some seeds of your choice for an added crunch.


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