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Butternut squash soup with chilli & crème fraîche

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(274 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

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 (322)

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..

cbadarello's picture
5

Absolutely gorgeous soup and so easy to make.... Try using shallots instead of onions for a more delicate flavour... Yum yum!

runningmaddy777's picture
5

lovely soup!

dorothyd's picture
4

This soup was just so gorgeous. Used my own home grown chillies, used 4, as they are not too hot and it was just right. Will defo make again and again.

paulaguy's picture
5

I made this soup for a dinner party on Solstice Eve, it was easy to make and turned out really tasty and delicious, it went down well. Fantastic

kazpol's picture

Fantastic & easy. It looks great if you do the garnish but not necessary if you want a simple supper. Freezes really well too.

Ravenisdead's picture
5

Hate vegetables and soup but gave this a try and it is yummy! Even converted those who hate squash

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
5

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
4

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
4

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

fidorka's picture
5

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
5

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
5

I forgot to rate.

streetkidwalking's picture
5

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
5

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

corrinamoore's picture
4

Excellent soup, really easy to make and very tasty

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