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)

chloecharlotte21's picture

Made this yesterday - so different to all other squash soups I have made. This one is so flavourful and with just the right amount of heat (I used dried chilli flakes). I used half fat crème fraîche to make it a bit healthier and it was fine. This is such a lovely soup I will be making it again and again! Comfort food AND healthy!!

sofia11's picture
5

I loved this soup. Easy to cook and tasty.

stephenjoanne's picture
5

Sorry not draughts sake .... My daughters sake lol

stephenjoanne's picture
5

Amazing soup! Honestly I am the queen of soups but this is one of the simplist recipes I've used with the most gorgeous results. Will be making again and again. Was worried it wouldn't be thick enough but the texture s perfect. Only used 1 chilli mainly for my draughts sake but we found that to be just right, a background of warmth whilst still be able to taste the butternut squash flavor.

lizleicester's picture
3.75

Simple and delicious. Used chicken stock and didn't have fresh chillies so used chilli sauce instead and the result was lovely.

bubble3000's picture
5

i made this the other day but doubled the recipe. i baked the butternut squash then peeled it when it was done as suggested in the comments which made it a bit easier! it was yummy but i will probably add more chilli next time

sharon0102's picture

Just made this delicious soup, very easy to make. Added an extra chilli and only 2 tablespoons of crime fraiche to have more of a fiery bite. Will definitely make it again..

Nami Park's picture
5

It was beautifully full flavoured! I'm making it once a week; it makes two nice lunches for two. Next I'll try using full-fat yoghurt instead of Creme Fraiche although I'm not sure whether I'll get the same creamy texture.

lovetobake12's picture
5

Made this a few weeks back and everyone loved it Making it tomorrow but im dreading trying to cut the Butternut Squash though!!!!?

blackjack2's picture

Roast Butternut squash first at 200c for 40 mins then scoop out flesh and add to other ingredients. Much easier!

debbiestoddard09's picture
5

If you microwave the squash on high for 1min-90 secs it's much easier to chop and peel :-)

josephinegriffiths's picture

I used "very lazy red chillies" which gave it quite a kick but when I tasted it I found it too sweet so I added Worcestershire Sauce until it was the way I wanted it. Add and taste to suit yourself.

new_romantic's picture
4

I've just made this soup today. I didn't read the recipe properly so I didn't peel the squash, but after blending it all together it doesn't seem to have had an adverse effect on the the soup. It definitely needed longer in the oven... but that could have been the skin lol

emmamoss's picture
5

I give this top marks - very easy, very tasty.

kazpol's picture

probably the best soup I've ever made - yum.

karenjohnson23's picture
2

Not spicy enough even with 2 chillis, also the texture was not to our liking. As there are so many great recipes out there we wouldn't choose to make this one again.

karinannapfetzer's picture
5

This is so tasty and easy. I often don't even peel the squash. The skin just disappears when blended.

danielledlima's picture
5

I used chilli flakes as I didn't have any fresh chillies. Didn't remove the seeds and the heat added just the right punch to the soup.

WeeScot's picture
5

Really delicious soup. I roasted a red pepper and the squash skin on for 50mins - then removed the skin rather than struggling to peel it when raw. I omitted the creme fresh and used less oil and butter to make it a bit healthier but it was still delicious with a nice kick. Will definately make again.

kdimmer's picture
5

Everyone enjoyed this soup when I made it for dinner on Saturday night. I made double. I cut the butternut squash in half & roasted it with the garlic & chilli for about 50 mins. It was easy to scoop out the flesh with a spoon. Added extra chilli too. Very good!

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