Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(231 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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bethndale's picture
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Excellent recipe for using up bumper crop of squash, onions and chilli's from the garden. Enjoyed by all the family will definitely be making it again.

bethndale's picture
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Lovely warming soup, ideal for using up a bumper crop of squash, chilli and onions from the garden. Will definitely be making it again.

hannah1977's picture
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Delicious and simple, the heat of the chilli is lovely. I halve my butternut squash (leave the skin on) scoop out the seeds, drizzle with oil and roast, then when it's cooked you can just scoop out the flesh. This saves peeling, maybe losing a fingertip or two and means you get every last bit of lovely squash in your soup.

brennie72's picture
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Yummiiiiiie, also works with half fat creme fraiche and dried chilli flakes.

megstar1's picture

This soup is simply delicious! Very easy to make.
Made this for an autumn lunch today but could easily grace a dinner party table. As far as soups go, this is easily in my top 100%.

ajbreen's picture
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A lovely soup, but found that it needed more chilli - would add chilli seeds next time. Served with crispy pancetta pieces on top.

lornac54's picture
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Just made this. I cut the butternut squash in half, removed the seeds and filled the holes with the onions, chilli and garlic. Sprinkled with olive oil and roasted the whole lot for an hour. I cut the squash into chunks (including the skin) when it was cooked then blended everything with chicken stock. Added some maple syrup into the blender near the end. It is delicious!!! Will be making this again at the end of the week as have got visitors and I know there won't be any left of this batch. So easy, no peeling and tastes wonderful. I love it!

cmarnold's picture

This was great, I used double the garlic otherwise made it the same as instructed. I found it very flavourful and didnt even add salt and pepper to my serving.

tiller_girl's picture
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I didn't have any creme fraiche so used half a tin of coconut milk instead - delicious! I'm making it again for lunch today.

andrewro's picture

I'd highly recommend adding some fresh ginger to this...tastes fantastic!

avatulip's picture

I made this soup this week and it is gorgeous. I followed the recipe and used 2 red chillies which has made it very spicy, lots of heat. My husband loves it but it is probably a bit too hot for me. I will do it again and next time use slight less fresh chillies!

katiehart1990's picture

Fab recipe, definately season well with salt and pepper- standard!!

smartbenne's picture
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I loved this soup... needed to use up a butternut squash, so had to make do with ingredients up to a point... I used chilli flakes and 2 knorr chicken stockpots... had no creme fraiche so blended in a couple of tbs of double cream (but it tasted lovely before I even added it).

Sweet with just enough warmth.. will definitely make again

paulalford's picture
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Quick, easy and tasty. Will definitely be making again!

patsyminx's picture
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Delicious! Will definately make again on a cold winters day.Crusty bread and even a carnivore would be happy I am sure.

hannahdoyle93's picture
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Really delicious. A hearty warming winter soup. I agree that its not very spicy, but I don't think it's really supposed to be, the chilli just adds to the warming affect of the soup. If you want more of chilli kick then either don't deseed the chilli or just add in another. I will definately be making again! My housemates were jealous and wish I had made enough for everyone when they tried it! :)

ultwen's picture
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This was very easy and quick to make and taste great

mariin's picture
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Quite easy and sooooo tasty. My partner who is really fussy (has stated previously that he does not like soups and most of the vegetables are no go) was really enjoying it, his mother asked me the recipe and I was really impressed myself too!

I used chicken stock and left cream last when blending - when I tasted it before adding cream I thought it could actually work without as (if someone is worried about waistline).

Instead of chopped pieces I sprinkled little bit of chilli powder on top to serve - looked good too.

jennythomas21's picture
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Really yummy and easy. Used single cream I had instead of creme fraiche and still great.

karendawn426's picture
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Beautiful soup, all my family loved this. Butternut squash was a tough one to peel though.

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