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–+ servings
Overhead shot of 2 bowls of butternut squash soup
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4.25 from 4 votes

Creamy Butternut Squash Soup

Try this Creamy Butternut Squash Soup. So colourful, flavoursome and easy to make! It's thick, creamy, packed full of nutrients and perfect for meal prep.
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: mains
Cuisine: British
Servings: 6
Calories: 239kcal
Author: Mimi Harrison
Cost: £0.62

Equipment

Ingredients

  • 2 butternut squash (£1.94)
  • 2 white onions (£0.49/3)=(£0.16)
  • 2 carrots (£0.29)
  • 5 tbsp (half a pot) of creme fraiche (£0.95)
  • 1 bunch of fresh thyme (£0.35)

Cupboard Essentials

  • 1 litre vegetable stock
  • ½ tsp garlic granules
  • 2 tbsp olive oil
  • Salt & Pepper
Metric - US Standard

Instructions

  • Start by peeling and dicing the butternut squash into medium sized cubes along with the onion and carrots into quarters. Season with salt, pepper and the garlic granules.
  • Add them to a large saucepan with 2 tbsp of olive oil on a medium heat.
  • Gently fry for 10 minutes, stirring every once and a while.
  • After this, pour the veggie stock cube (1 litre) into the saucepan and adjust the heat to a gentle simmer. Place the fresh thyme together so it’s slightly submerged but still easy to take out (if you have cooking string you can tie it together so it’s easier to remove).
  • Once the soup has simmered for 30 minutes remove the thyme with some tongs, blend and add the creme fraiche. Finito. The easiest and super tasty meal prep!

Nutrition

Calories: 239kcal | Carbohydrates: 20g | Protein: 4g | Fat: 13g