Butternut squash and beetroot creme fraiche soup

Butternut squash soup

Few dishes are as versatile as soups. What is a soup? What is in it and how is it made? You can make a soup from scratch in about 10 minutes, and you can work on it through different processes and cook it for a long time.

If you have a good broth you can always make a delicious soup and it doesn’t matter where you are. I love a Vietnamese Pho, a large bowl of Ramen, a freshly made Italian Minestrone, a potato and leek soup. I could go on forever.

Soups are also a great way to use up leftovers, veggies, meat , anything goes.

In fact I love soup so much I decided to dedicate January to soups, or at least explore and try new soups as well as cook old favorites.

Here is a butternut squash soup that I wanted to share, it is easy to scale up, it makes a perfect starter for a dinner party as well as a quick lunch.


Butternut squash soup with beetroot creme fraiche 

preparation time 10 minutes 

cooking time 20 minutes 

serves 2


  • 1 small butternut squash, peeled, de seeded and cubed
  • 2 onions, peeled ad chopped
  • 1 tbsp oil, I used rapeseed oil
  • 1 tsp cumin seeds
  • 8 dl or 4 cups of chicken stock (you can also use vegetarian stock)
  • 1/4 tsp cayenne pepper
  • salt & pepper to taste

Beetroot creme fraiche 

  • 1/2 cooked beetroot, pureed
  • 1 dl or 1/2 cup creme fraiche

Heat oil in a pan and add the cumin seeds. Cook them until they start to splutter. Add the onion and gently sauté until translucent.

Add the cubed butternut squash, the cayenne pepper and the stock. Simmer the soup until the butternut squash is cooked through.

Place the soup in the blender and blend until smooth.

Put the soup back in the pan on low heat, taste with salt and keep warm until you are ready to serve.


Mix the beetroot puree with the creme fraiche and add to the soup with optional coriander, a few chilli flakes and serve.


Butternut squash soup


There is no need for cream or extra butter, the butternut squash itself thickens the soup and makes it creamy.

Happy Soup January!








21 Responses to “Butternut squash and beetroot creme fraiche soup”
  1. This looks so good. I love soups too. I have a roasted butternut squash soup with Rosemary and ginger on my blog. It’s a filling low cal soup. Happy new year Petra!

    • petra08 says:

      hi Joanne
      I have tried ginger but not rosemary, it sounds delicious and I must give it a try!
      Soups are so good, especially when it is pouring down with rain and the wind is quite vile!
      Happy New Year 🙂

  2. That looks lovely! 🙂

  3. Megala says:

    This looks amazing & tempting !

  4. mistimaan says:

    Love to taste it 🙂

  5. chefkreso says:

    Looks like a yummy soup, love the plating and presentation!

  6. Jane Fowler says:

    This sounds delicious. I have squash, onion, beets and stock in winter storage. We have a big snow storm coming later today so I’m going to cook up a batch in preparation for a power outage. I don’t have creme fraiche so I’ll substitute with natural yoghurt. Thanks for sharing.

    • petra08 says:

      hi Jane
      Thank you. Making a big batch sounds like a plan! I hope the power stays on. Yogurt will be delicious and I hope the soup will keep you warm 🙂

  7. I’m loving the idea of soup January Petra – and a great recipe to start as beetroot pairs so well with squash….😄

  8. Karen says:

    Oh my, what a pretty soup. I can’t wait to make and share it with friends.

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