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Butternut Squash & Carrot Soup with Crème Fraîche

Posted by Cowgirl Creamery on
Butternut Squash & Carrot Soup with Crème Fraîche

We love cold-weather cooking: bubbling braises, cozy casseroles, and simmering soups. These warming dishes are great for making the most of seasonal ingredients and filling the house with mouth-watering aromatics. Brighten up these hearty flavors with our Crème Fraîche: ultra rich organic cream cultured slowly for hours, developing a tangy, complex flavor. Think of it as a decadent sour cream–but free from additives, stabilizers, or gums.

A dollop of Crème Fraîche adds levity and luxury to this Butternut Squash & Carrot Soup, which is easily adapted to your taste and pantry.

Recipe, food styling, and photography by Eat Nantucket


1 medium butternut, acorn, or winter squash (about 2-3 lbs), peeled and cut into 1/2 inch cubes
3-4 medium carrots (about 1 lb), peeled and cut into 1/2 inch cubes
1/4 cup plus 2 tablespoons olive oil, divided
1 shallot, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
32 ounces (4 cups) vegetable or chicken stock
5.3 oz Crème Fraîche
Salt and pepper, to taste


  1. Preheat oven to 400F. Add squash and carrots to baking sheets and coat with 1/4 cup of olive oil and a heavy pinch of salt and pepper. Roast 30-40 minutes, or until golden brown and fork tender.
  2. In large, heavy-bottomed saucepan or dutch oven, heat remaining 2 tablespoons of olive oil over medium-low heat. Add shallots and cook until translucent, about 2-3 minutes. Add garlic and ginger, stirring frequently for 1 minutes. Add roasted squash and carrots and stir until combined.
  3. Add stock to cover mixture completely, and simmer for 15 minutes. Pour contents into a blender and process until smooth. If desired, add more broth to thin to preferred consistency.
  4. Transfer into individual bowls and garnish with Crème Fraîche.

Try adding leeks and granny smith apple for a fall feel, or add a dash of coconut milk and lime juice for something light and fresh. 

Need to stock up on Crème Fraîche for this recipe? Ask your local cheesemonger or specialty grocer, or check out our Cowgirl Creamery Cooks package, with our favorite cooking cheeses from our organic creamery. 


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  • Anonymous on

    Hi Marsha,

    We’re so glad to hear you enjoyed the recipe! We love how the Crème Fraîche seems to brighten this up while adding richness. Stay tuned for more holiday recipes.


  • Marsha 'Tennessee' Baxter on

    This recipe is a gem! I have tried many squash soup variations, this is my favorite!

  • Joanne Sakai on

    Nice addition to our small thanksgiving meal and good,way to use halloween pumpkin & kabocha. used extra salt to make up for my low-sodium stock and froze half for later. Yum

  • Heidi on

    Thank you, Rory! I’m making it right now and do plan to freeze some! Happy Thanksgiving!

  • Cowgirl Creamery on

    Hi Heidi,

    We expect this soup to serve 6-8, but it also freezes very well. We recommend you freeze without Crème Fraîche in order to maintain that silky texture, and top when reheated.


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