Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(231 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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katey81's picture
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I have never had butternut squash before, and I am a bit hesitant trying new things, glad I did go for it because this is absolutely gorgeous, I made it tonight to have tomorrow for lunch, but very tempted to have some now. will definitely make this again.

little_lady's picture

This recipe was easy to make. I followed it step by step but left out the garlic. The final result looked nice although didn't taste too good, maybe a little too much creme fraiche. Must just be my taste buds as everyone else seemed to like it. I will be making this again but I may improvise.

billyjo141's picture

I have made this soup lots of times, it really is a favourite. I try to buy a b/squash with a longer 'neck' that way you get more flesh, as the 'bulb'holds all the seeds.

nickyhoare's picture

First time using butternut squash and very impressed with results. Soup was lovely and rich tasting.

didichick's picture
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Gorgeous soup! So easy and yummy! Best way I found to approach the cutting of the butternut squash is to cut it in half length-ways, scoop out the seeds and just roast it in the oven along with the onions and garlic. Once it has cooled a little it's easy to remove the skin- it mostly falls off with a little encouragement. Good luck- and bon ap =)

clairebrownhill's picture
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Thank you for this recipe - i love butternut squash so it was great to find a new recipe and even my fussy boyfriend loved it. were making it again this weekend! i may try it with double cream instead of the creme fraiche though, i guess you could also use milk for a lower fat version. I will add more chilli though and try and roast the BNS for as long as possible, even to it getting blackened, that way you get the roast flavour in your soup.

laura-jayne's picture
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This is my first ever attempt at home-made soup. It's easy and delicious. Next time i'll add a bit more chilli.

erga27's picture
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One of the best soups I have ever had !!!!

mighty_south's picture

Made this soup yesterday and for me it was too much creme fraiche, it became far too creamy and took too much heat away from the chillies. I actually preferred the taste before adding it. Anyway I will try it again but next time use less creme fraiche.

homemadesoup's picture
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Hadn't got creme fraiche. Used double cream. Loved it. Only problem onions weren't quite cooked and had a raw crunch despite liquidising.

rossann's picture
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extremely tasty and so easy to make. Added the whole two chillies and worked well. also some freshly ground black pepper gave it an extra zing.

clairedallimore's picture
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Made this soup but wasn't overly impressed, think it might have been the taste of the crème fraîche which spoilt it for me

wotalot's picture

Made it for dinner party starter and it was great. Easy and really tasty. Gave away the recipe!

Frantic Flapjack's picture
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Lovely warming soup. Great colour and taste. If you want a really smooth soup, make sure the squash is really soft before you blend it.

kshaw_77's picture
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Lovely soup that the whole family enjoyed; left out the chilis, found it needed no creme fraiche except a little dollop for serving, but added a granny smith apple! I roasted the butternut squash halved, which meant it was easier to peel/ cut up.

sarahlovatt's picture
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This is extremely tasty, creamy with a lot of flavour and i recommend it to anyone!

joannecampbell's picture
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Loved it, Making for dinner party soon, and will be freezing a batch,used chopped chillies from a jar.

cazmoss24's picture
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Great recipe. I cooked it for supper for the family to test and then again for a Halloween dinner party. When I made for the dinner party I added extra roast pumpkin and some creamed coconut - lovely.
(I cut my squash into large cubes and roast with the skin on - its then really easy to take off the skin once cooled).

thynk2much's picture
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So easy and really delicious.

c-m-colville's picture
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Love it, love it, love it! Couldn't get mild chillies so used medium hot and it was just perfect. I've frozen it in single servings so that I can have it any time for lunch.

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