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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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.

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.

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