Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(245 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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mtanner's picture
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A great winter warmer.

chriscapel's picture

Yummy, gorgeous soup!! I used 2 tsps of lazy chilli and it had a lovely kick. Will definitely make this again.

john82's picture
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very tasty indeed

lu-belle's picture
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Made this soup yesterday and just had some for lunch - delicious. I halved the butternut and roasted it with the onions, 2 garlic cloves and 2 home grown chillies - the skin is much easier to remove when cooked. I then just blended the veg with the stock, didn't have any creme fraiche but still very tasty without.

belindacheckley's picture

I Made this soup last night! Very simple to make! and really tasty!
I doubled the quantity and added Chilli flakes instead of fresh chilli, which was much easier and didnt effect the taste.

paganmarket1974's picture
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& as per usual - I forgot to rate! Def 5 stars and a big thumbs up from me!

paganmarket1974's picture
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I tried this and it was the best soup Ive ever tasted.

I did tweak it slightly to make it easier:

1. Halve the squash & remove seeds
2. Fill each half with half an onion, a garlic clove, some chopped chilli (I used one red chilli and it was ample), some chopped fresh Rosemary, drizzle each half with olive oil and season with sea salt and pepper .
3. Roast in the oven for about an hour
4. Scoop all of the flesh and your added ingredients into a blender and turn on, add chicken stock until you get the consistency you want.
5. Heat a portion up in a saucepan with 1-2 tsps of double cream

I particularly enjoyed it this way as the roasted flavours of the garlic and onion comes through too - enjoy! :-)

denaround's picture
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Just made this soup and it taste amazing!!! cant wait for my lunch hour tomorrow!!! Yummmmmmmmmm

loubilou135's picture

Delicious & really easy to make - I roasted everything - squash, onions & tucked the chillis & garlic in too & then just blended the whole lot!
Couldn't be simpler & cuts down on the amount of oil needed & gives a lovely roasted flavour too!

kirsty_lou's picture
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Beautiful. I make this every single week, everyone loves it. I use chili flakes on top, fresh chili seems to be a bit much. Good economical recipe; I get four good sized portions out of this, and only costs a couple of quid to make. Really good for you too!

cjsansom's picture
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Delicious. I accidently used 2 medium chillies and it was very hot so added more creme fraiche. Will make again (with mild chillies!)

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.

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