Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(235 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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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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