Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(295 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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
natalie_tadeusz
29th Apr, 2013
5.05
Easy and yummy recipe.
apalgal
23rd Apr, 2013
5.05
Extremely easy to make and sooooo tasty. I made this for a starter at Christmas and my guests loved it. I now make this all the time but use One Cal Spray instead of butter and a half fat Creme Fraiche so it's great when on a diet.
tomtom101
20th Mar, 2013
Brilliant - not my comment, but from those who came to eat it!! A good hearty soup. Slightly too much chilli for my palate, but left out the chilli dressing the 2nd time and even better comments. Many thanks.
vickielov
20th Mar, 2013
5.05
Very delicious and satisfying. Will definitely make again, thanks!
fulgencio
16th Mar, 2013
5.05
Love this soup!! I put all the veg plus oil and butter in the roasting dish and cooked for 40 mins. When cooked, tipped the veg into a large pan together with the stock & seasoned it. Didn't have crème fraîche so stirred same quantity of half fat long-life cream at the blending stage. P.S. I stab the butternut squash all over, put it in the microwave for about 5 mins then let it cool a bit. That way it is far easier to peel.
susieone
5th Mar, 2013
5.05
Wonderful soup!!!! I will make this again and again and..... (It looked like the picture too!!)
sarahmay44
25th Feb, 2013
5.05
This soup is lovely and very warming and filling. I found that cutting the squash in half, scooping out the seeds and roasting it until the flesh is soft is much kinder on the hands than trying to cut it up raw. Also, when it is cooked you can peel the skin off quite easily so you don't waste any! I will certainly be making this again, it was a hit.
telbel
22nd Feb, 2013
5.05
Made this today, absolutley gorgeous, really loved it, very tasty, not hot at all!! Was plesently surprised, thumbs up :))
l1ndat
19th Feb, 2013
5.05
Mmm! great idea about the garam masala Jan
l1ndat
19th Feb, 2013
5.05
Really loved this soup. Second time I made it I didn't have any creme Fraiche, so I used coconut milk.....perfect! Think it was even better with the coconut milk.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.