Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(227 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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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.

goodpuppy's picture
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This recipe is delicious. All the vegetable ingredients I used came from the garden, so I used a small pumpkin instead of butternut squash, it worked very well. This is now one of my favourite soups and will definitely make again and again.

izumii's picture

Tasty soup. only criticism i have is far too much vegetable stock stated in recipe. if i make this again, will defintely use a lot less stock. it made the soup too watery in consistency, so i used a bit of corn flour to thicken it up. this did the trick, though bits congealed in the soup which spoilt it.

angelsb's picture
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So easy and amazingly tasty!

kags150's picture
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mmmm lovely! I would double the chilli as the heat wasn't there, but the texture and flavours were an excellent opening dinner course. Not ever cooked butternut squash before, a lovely introduction to this veg.

fraggleflea's picture

I am going through a winter soup mood and this was easy to make and quick enjoyable. I did add some sweet potato to the ingredients and roasted with the butternut squash and parsnip. I think I'd need to add more chilli for hotness and also was very thick so added semi skimmed milk to it also to think out. Lovely though...

mrmogable's picture
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Really delicious soup, I made sure to season it thoroughly as before the soup didn't have much flavour. I also took the tip from Beebop and used dried chilli flakes as well as medium chillies! It gave it the perfect amount of heat :)

Didn't find the preparation too hard as I used a peeler to take off the skin then chopped it smaller than the directions said to.

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