Butternut Squash Soup In Soup Maker

This Butternut Squash Soup in a Soup Maker is a creamy, warming dish made with roasted squash and a gentle touch of spice. Perfect for busy days, it comes together with minimal effort and is ready in about 1 hour and 10 minutes.

Butternut Squash Soup Ingredients

• ½ butternut squash (about 500g), peeled and chopped into 4cm cubes
• ½ tbsp olive oil
• 1 onion, diced
• 1 small garlic clove, thinly sliced
• 1 mild red chilli, deseeded and finely chopped
• 400ml vegetable stock
• 2 tbsp crème fraîche, plus more to serve

How To Make Butternut Squash Soup In Soup Maker

1. Roast the squash: Preheat the oven to 200°C (180°C fan) or gas 6. Toss the butternut squash in olive oil, season, and roast for 30 minutes, turning once until golden and soft.
2. Prepare the soup maker: Transfer the roasted squash into the soup maker. Add the onion, garlic, most of the chopped chilli, and all the vegetable stock. Do not exceed the max fill line. Season generously.
3. Cook using smooth function: Select the ‘Smooth Soup’ function. Let the soup maker run through the full cycle.
4. Finish with crème fraîche: Once the cycle is complete, season to taste. Stir in the crème fraîche and blend briefly again until fully creamy.
5. Serve: Pour into bowls and garnish with a swirl of crème fraîche and the reserved chopped chilli.

Recipe Tips

• Roast the squash for sweetness: Roasting enhances both sweetness and depth of flavor.
• Pressed for time? Skip roasting and dice squash into 1cm cubes before adding directly to the soup maker.
• Make it spicier: Use a hotter chilli or add a pinch of cayenne.
• Dairy-free version: Substitute coconut cream or plant-based yogurt for crème fraîche.
• Adjust consistency: Add more hot stock or water if you prefer a thinner soup.

What To Serve With Butternut Squash Soup

• Crusty artisan bread or baguette
• Grilled cheese or cheddar toasties
• Herb crackers or flatbreads
• A crisp apple salad
• Roasted chickpeas for crunch

How To Store Butternut Squash Soup

Refrigerate: Cool completely and store in an airtight container for up to 3 days.

Freeze: Freeze in portions for up to 2 months. Reheat on the stove until hot through.

Butternut Squash Soup Nutrition Facts

Per serving (serves 2):

• Calories: 272 kcal
• Fat: 15g
• Saturated Fat: 9g
• Carbohydrates: 28g
• Sugars: 7g
• Fiber: 3g
• Protein: 5g
• Salt: 0.53g

Nutrition information is estimated and may vary based on preparation and ingredients.

FAQs

Can I use frozen squash instead of fresh?
Yes, just roast it from frozen or add straight to the soup maker if dicing.

Can I skip the chilli?
Absolutely. It’s optional and the soup will still taste rich and flavorful.

Can I blend it again after cooking?
Yes, use the blend function if you’d like an even smoother texture.

What if I don’t have crème fraîche?
Substitute with sour cream, plain yogurt, or a dash of cream.

Can I double this recipe?
Only if your soup maker has enough capacity—never go above the max fill line.

Try More Recipes:

• Butternut Squash Soup In Ninja Soup Maker
• Butternut Squash Soup In Morphy Richards Soup Maker
• Butternut Squash Chilli And Coconut Soup In Soup Maker