Butternut squash soup with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(227 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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vicki_mh's picture

I've just made this for next week's lunches and it's all I can do not to eat a great big bowl of the stuf right now with some crusty bread. It's absolutely delicious - probably the best soup I have ever made and perfect for the winter weather. Will make again next time I have guests over.

pollypocketpalmer's picture
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This soup is delicious! Made it for the first time last night, everyone that tried it loved. I added some goats cheese to which gave it a really nice flavour

carol-ann's picture
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Didn't have quite enough butternut squash the second time we made this and bulked up the quantity with carrots. Now don't make it any other way. A favorite in our household, and went down well at our Halloween party.

katarina81's picture

Lovely soup. I made it twice and I am planning making it again. Using my buttenut squashes from my allotment:)

nicolacclarke's picture

I make this regularly because it's so easy and so tasty! There is barely any chopping which I like, since making soup can be a bit time consuming. I usually use chicken stock instead of vegetable stock, it gives it a richer flavour.

parddu's picture
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I used an orange pumpkin and it made a lovely hot soup (too hot for my mother) we really enjoyed.

fidorka's picture
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Made this combining leftovers from halloween pumknin and half of butternut squash! I have used a tablespoon of red curry paste instead of chillies as i did not have any and it was absolutely georgous. As an extra i scattered homebaked croutons on top and chopped spring onion to make it a bit more substantial on a cold day. Will be making again and again.

louiseshepherd11's picture
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Just made this for lunch and it was yummy. I added a whole medium chilli and it was possible a little too hot so I will add less next time and just sprinkle more on top at the end as required.

kmorgan246's picture

This soup was really easy to make and yummy!! Also very cheap!!

streetkidwalking's picture
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I forgot to rate.

streetkidwalking's picture
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This is a lovely soup and very easy to make. I cut the butternut squash in half and sprayed with oil. I then used some lazy chilli and spooned it into the cavity left by the seeds, adding some grated dried garlic I had in. I chopped the top and bottom off the onion and took the skin off and then I put the whole lot in the oven to cook for 40 mins. Once cooked I let it cool for a bit and zapped the lot in the blender with the vegetable stock. The creme fraiche give it a lovely creamy taste and makes a great addition. I'll make this again.

numberonegoat's picture
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So so yummy - I used 2 birdseye chillis (with seeds!) to make it nice and spicy.

corrinamoore's picture
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Excellent soup, really easy to make and very tasty

thedrewdrop's picture
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Easy to make and delicious! I will make it again and probably again.

lilmst's picture
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Easy to make and quick, made when having dinner guests over and it went down a treat.

rbarton22's picture
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Very easy to make and delicious

josophine851's picture

Fantastic - hearty, tasty and filling. Might try with a little less creme fraiche next time. Will be making this again.

helenannie19's picture

I made this recipe in preparation for a busy week at work, as a quick filling lunch. Really easy recipe to follow. Even my boyfriend who doesn't normally eat vegetables liked it!

juliapinney's picture
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Delicious!

samkirk's picture
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Amazing. V easy. Much nicer roasting the butternut squash rather than cooking it with the onions like i've done in the past. Made with chicken stock, lazy chilli from a jar and no creme fraiche. Also did a no chilli one for the kids, and they loved it too.

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