Butternut squash soup with chilli & crème fraîche

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(290 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
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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.

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Comments (333)

jburton's picture

I think the sugar the recipe is referring to would be natural sugars in the squash as you are not actively adding actual sugar to it. I could be wrong so maybe someone else may put me right but I'm pretty confident that's what they mean. So not to worry.

Kreena's picture

This is easy, quick and delicious. I can't wait to make it again!

jaki85n's picture

Really delicious. I added some chopped ginger & fresh chopped coriander & it was gorgeous.

toobusytocook's picture

I have made this soup before and it was absolutely delicious. This time I added 200g spinach to the onions and used yogurt instead of crème fraiche. Used green chillies instead of red as I didn't have any. It was divine. Will be making it again!!

eggsalive's picture
5

Possibly the best soup I have made to date. It was absolutely amazing.

Luckuli's picture
5

Just made this soup, it is so delicious, doesn' t even need much seasoning. I tried to make it a bit healthier so used only olive oil - no butter and instead of creme fraiche I used little bit of coconut puree/cream. Didn' t have big butternut squash so I made it with one parsnip and one sweet potato and it is just gorgeous. Will be making it again!

giddygannit's picture

Iv just made it too, it was amazing, I tried to make it a bit healthier too by using soy sauce instead of olive oil and butter, instead of using creme fraiche I used wasabi, and I didnt have a butternut squash so used an apple. A real treat, will be making it again!

flod's picture

Sounds as if you didn't actually make this soup!! ;))

Kamillanlarsen's picture

I just made this and it was delicious! My first time making soup and it was so easy. Definitely making it again!

lapinpatricia's picture

Such an easy soup to make and yet absolutely delicious! I didn't have any crème fraîche so we ate it without and it was still lovely. We could still taste the butter and the olive oil used in the preparation.

CSB's picture

A friend made this for me and it was delicious! I'd thoroughly recommend.... in fact, my husband who claims he doesn't like butternut squash has declared he would eat it again! In response to Kitafee's comment about preparing the squash, try just cutting the squash in half and roasting it in the skin (adding the garlic gloves to the centre) and then scooping it out once cooked. I've seen this on a cooking programme and will be trying it this way when I make it. It'll probably take slightly longer to roast but will be easier than cutting and peeling it beforehand!

ge0jane's picture

Easy to make and far better from my previous attempt at butternut squash soup- I think roasting it makes a real difference/ improvement to the texture and flavour compared to sweating/ simmering it. Have made this for two dinner parties in the last month and it was clean bowls and smiles all round!

KochinVeronica's picture
5

AWESOME!!!

choccie_123's picture

I can only agree with all the previous comments. DELICIOUS! I used rapeseed oil as I had no olive oil and I added some left over potatoes. Will certainly be making again

emrodriguez's picture

Amazing soup - we only had a small butternut squash, about 800g, so we used two parsnips to make up some bulk and it really gave the chilli a lovely sweet taste.

juliapea's picture
5

A great soup - simple but really tasty. Will definitely make again.

Rob Johnson's picture

Great and with a few tweaks even better

sapnab's picture

Fantastic recipe, so easy and really tasty. Butternut squash will never seem bland again!

ayoungfoodie's picture

Wonderful recipe - try a large pinch of Oregano with the onions and chillies!

alibeefree's picture

very nice indeed, needs the chilli to counteract the sweetness, perfect balance.

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