Butternut squash soup with chilli & crème fraîche

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Results 121-140

• Alan

  26 February 2011

  Alan rated and commented on this recipe

  

  I haven't had butternut squash before and finally got around to trying it in this soup for lunch today. Very pleasantly suprised - a lovely soup and will definately make again. Will need to adjust the chillies next time, was a bit too hot for me. I also like a previous comment about scooping out the flesh after roasting, as it was really difficult to peel!

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• Judi

  01 March 2011

  Judi rated and commented on this recipe

  

  this was so yummy that I struggled to not gobble down the rest. Made 1/2 the recipe as I only had 400g squash and used dried whole chilli instead of fresh. Am dairy-intolerant so missed out the creme fraiche. It easily made 2 big bowls so the full recipe ought to serve 4. I will be making this again!!!! nom nom

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• Knix_4

  13 March 2011

  Knix_4 rated and commented on this recipe

  

  yum yum yum

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• chichi

  16 March 2011

  chichi rated and commented on this recipe

  

  Made a couple of times and just altered Amount of stock as my squash not always as big as recipe calls for. Have made with chilli flakes if no fresh ones in stock and sometimes milk instead of creme fraiche. A simple and versatile recipe with great yummy results!!

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• Markswifwey

  26 March 2011

  Markswifwey commented on this recipe

  Really yummy soup! My little girl really loved it too!

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• KAZRUS

  07 April 2011

  KAZRUS commented on this recipe

  Fabulous soup, very moreish, I made this for a change from my normal lentil or vegetable soup with the intention of sharing it with my hubby, but he never gets the chance to eat it because its normally finished by the time he gets home at the end of the week.;-)

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• Aimee

  19 April 2011

  Aimee commented on this recipe

  I've made this several times now and i've really really enjoyed it. It's not too complicated to make either!! If it helps anyone, i've been roasting the butternut squash in halves for 20 mins, then peeling and chopping afterwards and roasting for another 20 minutes, which i've found much much easier than trying to cut and peel raw :)

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• donnalovescheese

  25 April 2011

  donnalovescheese rated and commented on this recipe

  

  Wow!!!!

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• westy

  03 May 2011

  westy rated and commented on this recipe

  

  Nice roasted taste, roasted the garlic cloves whole and some carrots and left over peppers. Used chilli flakes added at the end for the warmth and really enjoyed. Added a teapoon of creme fraiche into the serving bowl instead of adding to the pot to make it more to my taste.

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• Pearl

  07 May 2011

  Pearl rated and commented on this recipe

  

  Very yummy & easy least if you roast the squash in chunks and peel afterwards.

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• Chicken1902

  13 June 2011

  Chicken1902 commented on this recipe

  Made this for dinner tonight after having it for lunch in Oxford. Stunningly easy and yummy yummy yummy! I didn't have any creme fraiche so used double cream instead and really good substitute!

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• LeahMaeMc

  25 June 2011

  LeahMaeMc rated this recipe

  

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• Clare Rabbitts

  06 July 2011

  Clare Rabbitts rated this recipe

  

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• Loula

  06 September 2011

  Loula rated and commented on this recipe

  

  Only used 1 chilli but was still amazing! My husband who don't normally like soups, loved the spicy sweet combination!

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• ashleyhouston71

  06 September 2011

  ashleyhouston71 rated and commented on this recipe

  

  absolutely amazing soup! one of the nicest (and easiest) soups iv made, will def be favourite on my lunch menu :)

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• TiffanyW1983

  11 September 2011

  TiffanyW1983 rated and commented on this recipe

  

  This is the first soup I've ever made and it's delicious! Have made it a few times now, very tasty!

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• Daren

  13 September 2011

  Daren rated and commented on this recipe

  

  This is a very tasty soup and I have made this a few times. For all you peeps out there that want a twist, sprinkle the surface with ceyenne pepper when serving or add to soup if you need a bit more heat. I have also added 4 fresh skinned and chopped tomtatoes in just after the onions have softned. My favourite though is to leave out the chilli and drizzle the oil from a good jar of Mango Pickle into the dish before taking to table. Be careful not to put to much on. Yum Yum

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• corrinamoore

  17 September 2011

  corrinamoore rated and commented on this recipe

  

  Really nice soup and really easy to make............ Healthy too!

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• dominika

  18 September 2011

  dominika rated this recipe

  

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• Kezmeeks

  20 September 2011

  Kezmeeks rated and commented on this recipe

  

  Yum. I made this soup even though I had barely any of the ingredients! No onion and used milk instead of creme fraiche. Plus I added some smoked bacon which is very tasty! Oh I used baby low salt stock so I could share it with my 1 year old. Even with all that messing about it is still good!

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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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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 15 mins

Cook 50 mins

Vegetarian

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

264 kcalories, protein 5g, carbohydrate 28g, fat 15 g, saturated fat 7g, fibre 6g, sugar 17g, salt 0.61 g

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