Mohamed Shili This Butternut Squash Soup in a Morphy Richards Soup Maker is a smooth and creamy recipe, which includes roasted butternut squash and crème fraîche. It’s a great choice for cozy lunches or light dinners, ready in about 1 hour and 10 minutes.
Jump to RecipeButternut Squash Soup In Morphy Richards Soup Maker Ingredients
- 1/2 butternut squash
- 1/2 tablespoon olive oil
- 1 onion, diced
- 1 small garlic clove, thinly sliced
- 1 mild red chilli, deseeded and finely chopped
- 400 ml vegetable stock
- 2 tablespoons crème fraîche (plus more to serve)
How To Make Butternut Squash Soup In Morphy Richards Soup Maker
- Roast the squash: Preheat oven to 200°C (180°C fan/gas 6). Place cubed butternut squash in a roasting tin. Toss with olive oil, season, and roast for 30 minutes, turning once, until golden and tender.
- Load the soup maker: Add roasted squash, diced onion, garlic, most of the chopped chilli, and vegetable stock to your soup maker. Season well. Make sure ingredients stay below the max fill line.
- Select ‘Smooth’ setting: Choose the ‘smooth soup’ function and start the cycle. Let the soup maker cook and blend the ingredients into a silky soup.
- Add crème fraîche: After the cycle completes, stir in the crème fraîche and blend briefly again to fully incorporate. Add a splash of stock or hot water to loosen if too thick.
- Serve: Pour into bowls and top with a swirl of crème fraîche and the remaining chopped chilli. Serve warm with crusty bread if desired.
Recipe Tips
- Can I use frozen squash? Yes, roast it from frozen or thaw slightly before using.
- How to make it spicier: Use a hotter chilli or add a pinch of red pepper flakes.
- Can I skip the crème fraîche? Yes, try Greek yogurt, coconut cream, or oat crème as alternatives.
- Best stock to use: Vegetable stock keeps it vegetarian, but chicken stock adds more depth.
- How to batch cook: Double ingredients and make in two cycles if your soup maker is small.
What To Serve With Butternut Squash Soup
Pair this creamy soup with:
- Garlic toast or sourdough slices
- A fresh green salad
- Cheese and onion sandwich
- Roasted pumpkin seeds
- Grilled halloumi
How To Store Butternut Squash Soup
Refrigerate: Store in an airtight container for up to 3 days. Reheat gently before serving.
Freeze: Freeze in portions for up to 1 month. Thaw overnight and reheat thoroughly.
Butternut Squash Soup Nutrition Facts
- Calories: 260 kcal
- Carbohydrates: 24g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 7g
- Sodium: 500mg
- Fiber: 4g
- Sugar: 6g
- Calcium: 90mg
- Iron: 2mg
Nutrition values are estimates and can vary based on ingredients used.
FAQs
Can I use the ‘chunky’ setting instead?
Yes, but the texture will be more rustic and less creamy.
Can I make this vegan?
Yes, use a dairy-free alternative to crème fraîche.
Do I need to roast the squash first?
Roasting adds flavor, but you can skip and cook raw squash in the soup maker if short on time.
Can I add protein to this soup?
Stir in cooked lentils, chickpeas, or top with roasted nuts.
How long does it take in total?
About 1 hour total, including roasting and soup maker time.
Try More Recipes:
- Butternut Squash Chilli And Coconut Soup In Soup Maker
- Butternut Squash And Sweet Potato Soup In Soup Maker
- Butternut Squash And Red Pepper Soup In Soup Maker
Butternut Squash Soup In Morphy Richards Soup Maker
Course: SoupsCuisine: AmericanDifficulty: Easy2
servings10
minutes1
hour260
kcalA creamy and flavorful roasted butternut squash soup made with a hint of chilli and finished with crème fraîche—perfectly blended in your Morphy Richards soup maker.
Ingredients
1/2 butternut squash
1/2 tbsp olive oil
1 onion, diced
1 garlic clove, sliced
1 mild red chilli, chopped
400 ml vegetable stock
2 tbsp crème fraîche
Directions
- Roast cubed squash at 200°C for 30 mins.
- Add squash, onion, garlic, most chilli, and stock to soup maker.
- Select ‘smooth soup’ setting.
- After cycle, stir in crème fraîche and blend briefly.
- Serve with extra crème fraîche and chilli on top.
