Butternut squash soup with chilli & crème fraîche

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• Maria Budgen

  27 September 2009

  Maria Budgen rated and commented on this recipe

  

  Made this for lunch yesterday. First time have used a butternut squash and in trying to chop it up, broke my favourite knife! Not sure if there's an easier technique, but it was rock hard! Used 2 of our mild to medium home grown chillies, although I halved the recipe, so should have just used 1 mild, but still didn't think it had any heat so disappointed on that score. Soup itself was nice enough for a vegetable soup, but not enough kick and wouldn't make it again. May just be us though, as we do like a bit of spice in our food, so others may be happy with it.

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• Sam Doe

  28 September 2009

  Sam Doe rated and commented on this recipe

  

  Made as starter for dinner party on Saturday, doubled the quantities but used only 2 medium chillies (I tested them first) and it was just enough, a pleasant heat after sweetness of squash, also did not double the onion as used large white so did 3. Very well received and would def make again for a starter or lunch! Thanks.

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• Helsbels

  30 September 2009

  Helsbels commented on this recipe

  Absolutely loved this - wasn't convinced there would be much flavour but this went down a treat!

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• Lol's

  30 September 2009

  Lol's commented on this recipe

  Made this as a starter for a dinner party. Doubled the recipe but wish I'd put more chilli in. Guests were very complimentary. I thought the creme fraiche worked well with it. I will try using chicken stock and more chilli next time. I cut the squash into rings about 1-2 inches wide, halve them and then peel the skin from the flesh. Still hurts the hands but seems to be less dangerous this way!

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• Cookie

  02 October 2009

  Cookie rated this recipe

  

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• LoobyLoo

  03 October 2009

  LoobyLoo commented on this recipe

  A really delicious soup that I have now made several times. I use chilli flakes instead of fresh chilli as dont always have them in, but this way you can add more if needed along the way. Have also made with a splash of double cream and even a splash of milk when I havent got creme fraiche....lovely with some more chilli flakes sprinkled on top!

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• LoobyLoo

  03 October 2009

  LoobyLoo rated this recipe

  

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• forest

  07 October 2009

  forest rated and commented on this recipe

  

  this is a really tasty soup and have even converted two people who do not like butternut squash to love this soup.

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• KB

  09 October 2009

  KB rated and commented on this recipe

  

  This was the first time I have made soup and it was so easy!. Really tasty and the chillies came through nicely. Am making it again this weekend and making more for other people who want it! Will definitely make it next time we have people over for dinner, perfect starter.

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• kfrej

  10 October 2009

  kfrej rated and commented on this recipe

  

  Lovely, lovely soup. Very easy:)

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• tastymeat

  13 October 2009

  tastymeat rated and commented on this recipe

  

  I've made this twice now and I think its lovely, especially now its getting chilly. The second time I added more chilli, (two of our homegrown hot ones and one medium shop bought) I also used an extra squash but only half the amount of creme fraiche...it was much hotter but much much nicer, you can always offer more creme fraiche to each diner if needed.

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• RobA19

  13 October 2009

  RobA19 commented on this recipe

  Deseeding the chillies definitely takes heat out. I added a half teaspoon of Harissa paste, then a second after tasting, and the heat levels were just about right. You also need to season the soup (salt & pepper) to take that initial blandness away. I would probably use a little less creme fraiche next time, but hey - it's cooking; a little trial & error never hurt eh? Definitely improves overnight too & great with some nice crusty bread! :)

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• Kate

  13 October 2009

  Kate commented on this recipe

  Made this last night with homegrown 'Sweet Dumpling' squash. I used 3 cloves of garlic and the suggested 2 de-seeded chillis which gave it just the right level of heat and spice. Had the soup for lunch today - yum! Would make it again, maybe trying it with another kind of squash as I have lots of different kinds to get through!

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• amn

  17 October 2009

  amn commented on this recipe

  I've never cooked butternut squash before and tried this soup. Very easy to make and I liked the chilli but found it a bit too sweet.

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• Sam R

  17 October 2009

  Sam R rated and commented on this recipe

  

  really enjoyed this soup. used some celery as we only had one onion and it gave it a lovely extra bit to the flavour. Also cooked all the vegetables in the roasting tin with the squash - came out lovely. I usually cook the squash with the skin on and then scoop it out with a spoon when it's coked and soft - much less faff then peeling it when it's hard.

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• Beebop

  20 October 2009

  Beebop commented on this recipe

  Just tried this recipe and it tastes delicious. Didn't stick to the original recipe as I roasted everything together, even sprinkling on a few chilli flakes in with them. I, like another contributor, only had one onion in so chopped a couple of sticks of celery and added that instead. Put 2 whole garlic cloves in as I didn't think it was necessary to chop them up.Blended in 2 batches after adding to the blender more chilli flakes, and seasoning with pepper. Really good soup, the recipe of which I guess would be versatile enough to jiggle about with and change to ones own personal liking.

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• SammieN

  23 October 2009

  SammieN commented on this recipe

  I love this soup, it's really tasty and simple to make. I make a batch to take with me to work and spend all morning looking forward to it!

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• dkurpershoek

  02 November 2009

  dkurpershoek rated this recipe

  

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• jezmo1000

  02 November 2009

  jezmo1000 commented on this recipe

  Baaaam!! Awesome. East to make and Tasty!!

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• mrsjehu

  05 November 2009

  mrsjehu rated and commented on this recipe

  

  This was so easy to do (as with most soups!) and was very tasty. Great way to use up leftover squash.

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Ingredients

• 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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Vegetarian

Ingredients

• 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

264 kcalories, protein 5g, carbohydrate 28g, fat 15 g, saturated fat 7g, fibre 6g, sugar 17g, salt 0.61 g

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