Butternut squash soup with chilli & crème fraîche

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(278 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal264
  • fat15g
  • saturates7g
  • carbs28g
  • sugars17g
  • fibre6g
  • protein5g
  • salt0.61g
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Ingredients

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, thinly sliced
  • 2 mild red chilli, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

Method

  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  3. Tip the squash into the pan, add the stock and the 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. 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.

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Comments (325)

allielovetocook's picture
5

Delicious soup - though I did use extra garlic and added some carrots as the butternut squash wasn't quite big enough, just to make up the weight. I roasted them with the squash but cut them into smaller pieces to roast as they would take too long otherwise. The first time I made this I didn't have crème fraiche, so I used semi-skimmed milk, and the second time I did it with the crème fraiche - both were equally as good as far as we were concerned. Served it with slices of homemade Rye, Ale and Oat bread and the flavours went brilliantly together. Will happily make this recipe time and again.

donnerkebab's picture
5

Gorgeous soup enjoyed by all.

marymazza's picture

I have been unable to print out your recipes recently. Nothing shows up on the page. Everything working OK my end.

Dimples123's picture

I thinks it's because of the windows explorer you are using. I had it too. But if you click on internet options in right hand corner at the top of your screen it gives you a chance to click on internet options then open page in a different window. Then you can print.

HollyMak's picture

I have the same problem, I open up the PDF in a new tab and then print from there, that works for me

jwillis6's picture
5

One of the best soups i've ever made, absolutely delicious. Made the full amount on Sunday afternoon, had one portion then, and then had for lunch in the office for three days of the next week. Perfect!

apalgal's picture
5

Incredibly easy and very tasty. The chillies give just enough heat without being over powering. My guests and I loved this soup. Ives made it many times. 5 stars!

gemmalem's picture

If I made a big batch of this on a Sunday evening - would it be ok for the next four days? Looking for an easy lunch to take to work - thanks!

marley88's picture
5

One of my favourite soups! I increase the amount of garlic and add grated ginger for extra flavour. Its so tasty!

crazycaterpillar's picture
5

Absolutely gorgeous - really tasty, no substitutes - a favourite!! Will be making regularly :)

lizziecb's picture

I made this soup after having some very similar in a National Trust café - absolutely delicious, would thoroughly recommend!

pikolet's picture
5

This is a very good and very easy recipe. I did tweak it just a bit though. I used only one chilli but compensated by adding 2 cloves of garlic. I didn't think it needed the whole amount of stock so only used about 600ml. Also, I made it more decadent (and fattening) by using double cream instead of the creme fraiche. Yummy!!!

Skye168's picture

Didn't bother roasting, melted butter and added cumin seeds and crushed garlic for 30 secs, than added chopped squash, sweet potato, red onion, red pepper and chilli along with 2 bay leaves and sauted for 15 mins. Added stock and simmered for 15 mins then blended (remove bay leaves first!) Seasoned with rock salt and added tbsp. desiccated coconut. Delicious. Didn't use the crème fraiche.

phillintime's picture
5

Soooo good!

phillintime's picture
5

A simple soup packed full of flavour.
Absolutely delicious!

simona8's picture

Delicious, I've added 1 sweet potato , found it a bit watery - I'll probably add more ( or buy bigger) squash . But the flavour is beautiful

ZiggyChew's picture
2.5

This soup is nice, but on the bland side of delicate. I was underwhelmed. I did substitute 1/2 tsp of crushed red chilli flakes for the fresh chillies, because the only fresh chillies I had were bird's eye (and so far from the mild variety specified in the recipe). These were cooked with the onion & gave the soup a pleasant background warmth -- but I still didn't feel like the squash flavour was enough to carry the whole soup once blended.

If anyone can offer any suggestions with regard to making the squash flavour a bit more concentrated, I'd be very grateful.

redskye0's picture

I would make sure your squash is not underweight and try roasting it with the skin on - just cut it into quarters top to bottom. Let it cool after cooking and the skin just peels off and you can scoop out the seeds, Obviously this takes a bit longer to cook! I also wouldn't fry the veg separately but roast it for the last 20-25 minutes in the same tin with the oil and butter. Also definitely at least one more clove of garlic! Hope this helps.

anita n's picture

This is by far one of the nicest soups I've ever made.its really simple but really tasty.I made it in the slowcooker on low for 6 hours then blended....yummy.it freezes well too.....just don't add the creme fraiche if freezing, add it when cooking after defrosting. Lovely recipie!

coombs2004's picture
5

Delicious, thick, warming soup. Only 3 in the family so had plenty of leftovers so added more stock to make an even better risotto!!! 1 x Squash for 2 gorgeous meals!

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Questions (1)

jollyboy's picture

Just made this , lovely, but can I freeze it?

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