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Butternut squash soup with chilli & crème fraîche

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(273 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

    ol-iv oyl

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

  • 1 tbsp 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

    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

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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.

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Comments (321)

kfurber's picture
5

Very simple to make, low in fat and surprisingly tasty for a short list of ingredients. Omitted Creme fraiche.

oliviae's picture

Really, really good soup! I used a teaspoon of chilli flakes instead of fresh chillies and 4 tablespoons of natural yogurt instead of crème fraiche. Very tasty and very spicy - delicious with crusty bread.

alisonpg's picture
5

Absolutely delicious! I have made this a few times and always use a little less olive oil. I also use olive oil instead of butter. I've used fresh chillies and dried chilli flakes equally successfully and I often add a little cumin when cooking the onions. Great flavour, great smooth soup.

ccgraham's picture

Nice soup although a bit sweet. Definitely needs more chilli to offset the sweetness. I put the suggested 2 chillies in and had to also add chilli flakes. Easy recipe.

monicacoyle's picture
5

Made this yesterday for friends - it was very tasty and had a pleasant kick to it but I did cheat by using a teaspoon of hot lazy chillies from a jar (which are already prepared) rather than fresh chillies. We all loved it, though

wubada's picture
5

Lovely soup. I added some extra spices and served with some warm homemade mediterranean bread.

natalie_tadeusz's picture
5

Easy and yummy recipe.

apalgal's picture
5

Extremely easy to make and sooooo tasty. I made this for a starter at Christmas and my guests loved it. I now make this all the time but use One Cal Spray instead of butter and a half fat Creme Fraiche so it's great when on a diet.

tomtom101's picture

Brilliant - not my comment, but from those who came to eat it!! A good hearty soup. Slightly too much chilli for my palate, but left out the chilli dressing the 2nd time and even better comments. Many thanks.

vickielov's picture
5

Very delicious and satisfying. Will definitely make again, thanks!

fulgencio's picture
5

Love this soup!! I put all the veg plus oil and butter in the roasting dish and cooked for 40 mins. When cooked, tipped the veg into a large pan together with the stock & seasoned it. Didn't have crème fraîche so stirred same quantity of half fat long-life cream at the blending stage. P.S. I stab the butternut squash all over, put it in the microwave for about 5 mins then let it cool a bit. That way it is far easier to peel.

susieone's picture
5

Wonderful soup!!!! I will make this again and again and..... (It looked like the picture too!!)

sarahmay44's picture
5

This soup is lovely and very warming and filling. I found that cutting the squash in half, scooping out the seeds and roasting it until the flesh is soft is much kinder on the hands than trying to cut it up raw. Also, when it is cooked you can peel the skin off quite easily so you don't waste any! I will certainly be making this again, it was a hit.

telbel's picture
5

Made this today, absolutley gorgeous, really loved it, very tasty, not hot at all!! Was plesently surprised, thumbs up :))

l1ndat's picture
5

Mmm! great idea about the garam masala Jan

l1ndat's picture
5

Really loved this soup. Second time I made it I didn't have any creme Fraiche, so I used coconut milk.....perfect! Think it was even better with the coconut milk.

l0renz0's picture

if you want to make soup spicey add dessert spoon garem masala to onion . lovely

leerenshaw's picture
5

Very easy even for me, and very tasty. has given me new confidence in the kitchen

muffinchick's picture

ONLY STARTED EATING BUTTERNUT LAST YEAR AFTER ATTEMPING TO GROW SMALL PUMPKINS IN THE GARDEN. NEEDED TO TRY BEFORE I STARTED. OH MY GOD.CANNOT BELIEVE I HAVE NEVER EATEN BEFORE, ABSOLUTLEY DELICIOUS THE SOUP RECIPE NEEDS NO CHANGING GOES REALLY WELL WITH MY HOMEMADE QUICK EASY BREAD. LOVE THE BUTTERNUT AND CARAMELISED ONION RECIPE ALSO.

astlec's picture
5

For some reason I always struggle to make soup - I know, it's supposed to be the easiest meal to make! This recipe, however, seems to be my triumph. I roasted as much squash as I could fit in my oven dish and boiled the rest. I used hot chilli flakes and chilli puree as well as flaked sea salt and it was lovely. I added more chilli flakes I love spicy food and it was delicious. I will definitely be making this again!

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