Butternut squash soup
- Good Food team
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Serves 4
Easy
Prep: 15 mins
Cook: 50 mins
A star rating of 4.8 out of 5.814 ratingsRate
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Come in from the cold to a comforting bowl of autumnal squash soup. Adding a hint of chilli gives it a warming kick whilst crème fraîche makes it creamier
Freezable
Egg-free
Low sugar
Vegetarian
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Crusty bread
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Garlic bread
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Roasted chickpeas
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Make it a full meal—serve hearty soup alongside quick air fryer roasted veggies or air fryer pork tacos for an easy weeknight dinner
Ingredients
Nutrition
Units:
MetricUS
-
1 butternut squash
about 1kg, peeled and deseeded
-
2 tbsp olive oil
-
1 tbsp butter
-
2 onions
diced
-
1 garlic clove
thinly sliced
-
2 mild red chillies
deseeded and finely chopped
-
850ml hot vegetable stock
-
4 tbsp crème fraîche
plus more to serve
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Nutrition: per serving
-
kcal264
-
fat15g
-
saturates7g
-
carbs28g
-
sugars17g
low
-
fibre6g
high
-
protein5g
-
salt0.61g
low
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Method
-
step 1
Heat the oven to 200C/180C fan/gas 6.
-
step 2
Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
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step 3
Roast for 30 mins, turning once during cooking, until golden and soft.
-
step 4
While the butternut squash cooks, melt the butter with the remaining 1 tbsp olive oil in a large saucepan, then add the onions, garlic clove and three-quarters of the chillies.
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step 5
Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
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step 6
Tip the butternut squash into the pan, add the stock and crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.
-
step 7
Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.
RECIPE TIPS
USE A SOUP MAKER
Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.
Recipe from Good Food magazine, October 2009
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A star rating of 4.8 out of 5.814 ratings
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