Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(278 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal264
  • fat15g
  • saturates7g
  • carbs28g
  • sugars17g
  • fibre6g
  • protein5g
  • salt0.61g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, thinly sliced
  • 2 mild red chilli, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (325)

ellenh's picture
3

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
5

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
5

Really enjoyed this recipe. Easy to make and very tasty. Would definitely do this one again.

goodpuppy's picture
5

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
5

So easy and amazingly tasty!

kags150's picture
5

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
4

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.

rosycheeks's picture
5

I quickly made a variation on this today, after inviting friends round for lunch.

I didn't have time to roast, I just cooked it on the hob. I used a large white onion, leek, 3 cloves of garlic, a little sweet potato and courgette that were lurking in the fridge, a butternut squash and veg stock.

To flavour, I used some 'lazy chilli' (from a jar).

I served with half fat creme fraiche and some pumpkin seeds.

Friends loved it and I still have leftovers! One friend is allergic to dairy, egg and peanuts, so apart from the creme fraiche, she was able to enjoy this and the pumpkin seeds added a nice finishing touch for her portion.

star2501's picture

Just made this for dinner and it was lovely. Didn't used creme fraiche, but used a potato to thicken it up. Used a whole birds eye chilli (seeds included) as I love hot food.....very, very nice.

katrinas52's picture

Made this soup today, it was lovely and filling but used double cream instead.

falcoprincess's picture
5

made without crème fraîch as we didnt have any in but it tastes gorgeous, and im not even a lover of Butternut squash!!

mummybailey's picture
5

really lovely tasty soup, i left out the chillies because it was for the whole family which included a 3 and a 1year old who both loved it with some crusty dipping bread! it was still very tasty

simon_tew's picture
5

Quick, easy, cheap and delicious! Will definitely do this one again.

recipesearcher's picture

I added an extra clove of garlic and used one and a half red chillis plus seeds and the result was delicious.

bermont's picture

Really tasty soup and very easy to prepare.

richard3107's picture
5

This is a lovely autumnal soup. Made it for the first time last night and like a few others deviated a bit from the original recipe by adding chilli flakes as well as 2 de-seeded chillis, 4 cloves of garlic and added thyme to the butternut squash before roasting. I think this is the best soup I've made and its easy!!!!!!

kathrynyoung's picture

when cutting butternut squash i find it easier to cut the squash in half so you have 2 short pieces and then you can stand it up on its end and cut down the side to remove the skin, have made this soup, i like quite alot of chilli in it otherwise i find the squash a bit sweet, also make it with a bag of tesco value sweet potatoes (1kg) which is also nice, great value makes 5-6 portions for less then £1, freezes well

Pages

Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…