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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joolsfinnigan's picture
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Absolutely loved this soup... I used one chilli and then used chilli powder to taste. Second time I made it I added an extra squash too. Going to try it with a little cream to serve instead of creme fraiche today?

smiley-nat's picture
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Very nice comforting soup for the winter months. I didn't have any creme fraiche so used low fat soft cheese which worked well and tasted great. I will certainly be making this soup again.

nataliedowling's picture

This is soup is also good if you add thai red curry paste and coconut milk instead of the chillis.

mrsjehu's picture
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This was so easy to do (as with most soups!) and was very tasty. Great way to use up leftover squash.

jezcowley's picture

Baaaam!!
Awesome.
East to make and Tasty!!

scammie's picture

I love this soup, it's really tasty and simple to make. I make a batch to take with me to work and spend all morning looking forward to it!

bmodlinsky's picture

Just tried this recipe and it tastes delicious. Didn't stick to the original recipe as I roasted everything together, even sprinkling on a few chilli flakes in with them. I, like another contributor, only had one onion in so chopped a couple of sticks of celery and added that instead. Put 2 whole garlic cloves in as I didn't think it was necessary to chop them up.Blended in 2 batches after adding to the blender more chilli flakes, and seasoning with pepper. Really good soup, the recipe of which I guess would be versatile enough to jiggle about with and change to ones own personal liking.

samraw's picture
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really enjoyed this soup. used some celery as we only had one onion and it gave it a lovely extra bit to the flavour. Also cooked all the vegetables in the roasting tin with the squash - came out lovely. I usually cook the squash with the skin on and then scoop it out with a spoon when it's coked and soft - much less faff then peeling it when it's hard.

annamarienaughton's picture

I've never cooked butternut squash before and tried this soup. Very easy to make and I liked the chilli but found it a bit too sweet.

kathylacey's picture

Made this last night with homegrown 'Sweet Dumpling' squash. I used 3 cloves of garlic and the suggested 2 de-seeded chillis which gave it just the right level of heat and spice. Had the soup for lunch today - yum! Would make it again, maybe trying it with another kind of squash as I have lots of different kinds to get through!

roba19's picture

Deseeding the chillies definitely takes heat out. I added a half teaspoon of Harissa paste, then a second after tasting, and the heat levels were just about right. You also need to season the soup (salt & pepper) to take that initial blandness away. I would probably use a little less creme fraiche next time, but hey - it's cooking; a little trial & error never hurt eh? Definitely improves overnight too & great with some nice crusty bread! :)

sas7781's picture
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I've made this twice now and I think its lovely, especially now its getting chilly. The second time I added more chilli, (two of our homegrown hot ones and one medium shop bought) I also used an extra squash but only half the amount of creme fraiche...it was much hotter but much much nicer, you can always offer more creme fraiche to each diner if needed.

kasiafrej's picture
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Lovely, lovely soup. Very easy:)

kbywaters's picture
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This was the first time I have made soup and it was so easy!. Really tasty and the chillies came through nicely. Am making it again this weekend and making more for other people who want it! Will definitely make it next time we have people over for dinner, perfect starter.

forest71's picture
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this is a really tasty soup and have even converted two people who do not like butternut squash to love this soup.

cider-drinker's picture
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A really delicious soup that I have now made several times. I use chilli flakes instead of fresh chilli as dont always have them in, but this way you can add more if needed along the way. Have also made with a splash of double cream and even a splash of milk when I havent got creme fraiche....lovely with some more chilli flakes sprinkled on top!

lauravdew's picture

Made this as a starter for a dinner party. Doubled the recipe but wish I'd put more chilli in. Guests were very complimentary. I thought the creme fraiche worked well with it. I will try using chicken stock and more chilli next time.
I cut the squash into rings about 1-2 inches wide, halve them and then peel the skin from the flesh. Still hurts the hands but seems to be less dangerous this way!

helga61's picture

Absolutely loved this - wasn't convinced there would be much flavour but this went down a treat!

samdoe67's picture
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Made as starter for dinner party on Saturday, doubled the quantities but used only 2 medium chillies (I tested them first) and it was just enough, a pleasant heat after sweetness of squash, also did not double the onion as used large white so did 3. Very well received and would def make again for a starter or lunch! Thanks.

mariabudgen's picture
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Made this for lunch yesterday. First time have used a butternut squash and in trying to chop it up, broke my favourite knife! Not sure if there's an easier technique, but it was rock hard!
Used 2 of our mild to medium home grown chillies, although I halved the recipe, so should have just used 1 mild, but still didn't think it had any heat so disappointed on that score.
Soup itself was nice enough for a vegetable soup, but not enough kick and wouldn't make it again. May just be us though, as we do like a bit of spice in our food, so others may be happy with it.

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