Creamy Butternut Squash Soup with Chili, Crème Fraîche, and Croutons │

Krämig Butternutsoppa med Chili, Crème Fraiche och Krutonger │ Perfekt Höstsoppa i OnePot Gryta

Creamy Butternut Squash Soup with Chili, Crème Fraîche, and Croutons │ Perfect Autumn Soup in a One-Pot Stew

Recipe by Rebeka Wallborg

This butternut squash soup is the perfect autumn dish... warm, smooth, and full of flavor. Sweet butternut squash meets chili heat and a creamy finish with crème fraîche. Top with homemade croutons for extra crunch.

The soup is easily prepared in our OnePot pot, light yet spacious enough for the whole family. The even heat distribution and ceramic non-stick coating ensure nothing sticks, and cleanup takes seconds. A rich and simple soup for chilly days.

Cooking time: 30 min

Number of people: 5-6

Ingredients

Soup:
• 1 kg butternut squash, peeled and diced
• 2 yellow onions, chopped
• 1 chili, sliced
• 5 dl chicken broth
• 1 dl crème fraîche
• Salt and pepper
• Fresh thyme

Croutons:
• 4 slices white bread, cut into cubes
• ½ tsp chili powder
• 1–2 tsp garlic powder
• Salt and pepper
• Olive oil

How to do it

Preheat the oven to 200 degrees and prepare all the ingredients: peel and dice the pumpkin, chop the onion, and slice the chili.
Heat some olive oil in your OnePot pot and sauté the pumpkin, onion, and chili for a few minutes until they soften slightly. Season with salt and pepper.
Pour the broth directly into the pot, put on the lid, and let the soup simmer on low heat for about 20 minutes, until the pumpkin is completely soft.
Meanwhile, make the croutons: mix bread cubes with olive oil, garlic powder, chili powder, salt, and pepper. Roast in the oven for 5 minutes until they are nicely browned and crispy.
Blend the soup smooth directly in the pot using an immersion blender. Stir in crème fraîche and season with salt, pepper, and possibly a little extra chili.
Serve the soup topped with a splash of cream, fresh thyme, and the freshly roasted croutons.