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)

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
5

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
5

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
5

Quick, easy and tasty. Will definitely be making again!

patsyminx's picture
5

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
5

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
5

This was very easy and quick to make and taste great

mariin's picture
5

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
5

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

karendawn426's picture
5

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

rinbag's picture
5

I made this soup for my boyfriend and I to have at work and I was really pleased with it. It was very simple to make (I microwaved the butternut squash for easier peeling) and it tasted great. I added a bit more chilli and some paprika though for an extra kick. Yum.

srscott's picture
5

I made a variation of this soup using a sunshine squash. I used cream cheese instead of creme fraiche, and added a bit of fresh basil and some lentils to bulk it up a bit (I like chunky soups!)

08775h's picture
5

Delicious soup!!

chloevance's picture
5

I made this soup as part of a birthday meal for my Dad, which everyone thoroughly enjoyed, even the children ( aged, 4,7 & 8 ) An absolutely lovely soup which is perfect for autumnal weather. I added a little extra fresh chilli as i had some in, and finished off with adding a little cream on the top before serving up.
Thank you for a super recipe which all of my family enioyed !!

peteba's picture
5

add a pinch of white pepper :)

chillilover's picture
4

Delicious! Really easy - I added extra chilli and some coocked chicken breast too for added protein. Very nice indeed.

laurahobby's picture
5

I make this soup all the time. I usually use less stock to make it thicker. I also roast the squash with the peel on, just halved. It makes it much easier to peel/scoop out.

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