Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(234 ratings)

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
Nutrition info

Nutrition

kcalories
264
protein
5g
carbs
28g
fat
15g
saturates
7g
fibre
6g
sugar
17g
salt
0.61g

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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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.

Recipe from Good Food magazine, October 2009

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Comments

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linmack's picture
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I make this all the time when butternut squash is in season but i think ground cinnamon makes it really nice about 1 teaspoon or 2 if you really like the taste. I also use dried chilli flakes cooked with the onion and changed vegetable stock for chicken stock which made it a bit different. Overall one of my favourite soup recipes.

hodsonc's picture
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This is a lovely tast warming soup. The chilli gives it a lovely kick too.

simonbrewer's picture
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i managed to get five stars from my mum on this one so i can definately recommend this to every son out there. top marks from me and really easy. brilliant!!!!!

divadesfeuers's picture
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Got not butternut squash unfortunately and had to use a "hokkaido" but it was delicious, creamy and easy to prepare.

emilyhadden's picture
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We made this soup and it was fantastic, perfect for lunches (trying to eat more veg and less bread in 2011!). Used a low fat spread instead of butter and low fat creme fraiche - wouldn't even know it was good for you as it's delicious!

joharze's picture
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Found this soup a bit bland for my liking, so as usual adapted it to my taste. I used coconut milk and only half the water use for the stock, I added ginger and allspice and a splash of lemon juice. This soup is now fantasic! Good food's version I'd give it 4 stars. My version 6 stars. Try it and see for yourself.

ruby-tuesday's picture
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Possibly the best soup I have ever tasted. I didn't have any fresh chillies so added a heaped tsp of harissa paste which worked perfectly. Will definitely be making this again and again.

zoemcmillan's picture
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My favourite soup of all time! Have made this multiple times and has become a staple in my freezer at uni. Highly recommended xxx

spaghettialaguiness's picture
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Delicious, I added Boursin cheese and it went down a treat.

danielleriches's picture
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Just made this soup and loved it. I used 3 chillies and didn't deseed them as we like spicy stuff im our house. Defo will make again!

danielleriches's picture
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Just made this soup and loved it. I used 3 chillies and didn't deseed them as we like spicy stuff im our house. Defo will make again!

katearbutler's picture
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Quick and delicious

plummy's picture

Scrummy and very easy to do. Just made this as I had 2 squash to use up and wanted some warming soup in this cold weather. Didn't bother deseeding the chilli's as we like spicy food. Will make again but might not use as much stock as prefer a thicker consistency. Might also try some bacon in it as we are not veggi.

steveinthecity's picture
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Don't bother peeling the squash. It liquidises easily in a blender, but if you are concerned about fibers or stringy bits, simply simmer the roasted squash in the onion and stock mix for 20 mins or so. That will really soften it up and it will liquidise beautifully. I think the skin provides a lot of flavour and always leave it on when I roast butternut squash as a veg. I found the taste perked up with the addition of lemon juice and some soured cream. I think sweet potatoe would be a good addition.

sweetiepy83's picture
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Really good soup put in stronger chillies as like thing with a bit of spice. Also our butternut squash was on the small side so added in 500g of sweet potatoes that we had left in the freezer from the last soup. Beautiful texture with a glossy finish.

violenceinbustop's picture

After reading the comments was a bit worried about creme fraiche, but it worked out really well. Definitely a soup that stands out.

ellenh's picture
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Nice tasty soup although the kids werent impressed. Needed more chilli and didnt need the extra creme fraiche although it looked pretty.

clairethegray's picture
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Lovely Soup :)

smiler617's picture

I love this soup but a quick tip, chop up the squash and roast with the skin on, when its soft you can just scrape the flesh away, much easier on the hands :-)

sandra_mcg's picture
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Really enjoyed this recipe. Easy to make and very tasty. Would definitely do this one again.

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