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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)

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!

vix_vix's picture
5

I made this soup last night for my lunch today and it is YUMMY!

I did make a few changes:
- I omitted the crème fraîche (trying to be heathly)
- used chilli flakes instead of chilli's and there is a lovely warming
feeling off the soup
- I used red onions instead of white

jessicarina's picture

Lovely soup. Perfect for warming up on a cold day. I use chocked stock and a shake of dried chilli flakes. Yum

netsrik's picture
5

Absolutely beautiful soup, perfect for a cold February day. Was easy to make and tasted wonderful. A favourite in my house!

lafemmefrugal's picture
5

My son made this and it was delicious.

6dinnersid's picture
5

Whole family love this. Even my daughter who would previously only eat a famous branded tinned tomato soup.

clarice's picture
5

I used dried chilli flakes in place of fresh and added a little milk at the end instead of cream, it was fine.

clarice's picture
5

Lovely sweetish flavour with chilli in the background, very easy to make particularly as the squash is roasted. Butternut are the only squash able to be peeled with a peeler (or so I have read). Will definately make it again when I get a large squash in my veg. box.

kazhopkins's picture
5

Very tasty and easy to make, a firm favourite in my house :)

cocoonbarbie's picture

I only had one onion when I started to make soup, but that didn't seem to be a problem. Also had to use Bart's chilli paste and garlic paste - that made it easy also to adjust the taste. I just used
half the quantity of a low fat creme fraiche. Soup was still very rich and absolutely delicious. I always put a drizzle of yoghurt on my own bowl and this seems to cut through the sweetness. Froze half of soup. Hope it will still taste as good!

kazshaw's picture
4

Made this and took a portion to work for lunch - delicious and really filling. It also freezes & reheats well ... even with the creme fraiche !

kkulma's picture
3

The recipe looked very promising, but, as I can see in other comments, the biggest controversy is always with chilli peppers and that's how it was in my case, too. I added two medium peppers and loads of natural yoghurt (instead of creme fraiche) and the soup turned out.. burning hot! will try to add some coconut milk and curry spice, perhaps it will help. Never understimate the power of your chillies! :)

lolipig's picture
2

too sweet for me.. it was ok if i had it in very small quantities, but if i would try to eat a normal bowl of soup of it, it would make me nauseaus..

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