Butternut squash soup with chilli & crème fraîche

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• 444ery

  20 September 2011

  444ery rated this recipe

  

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• Laura

  21 September 2011

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• denda

  26 September 2011

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• AllieB

  27 September 2011

  AllieB rated and commented on this recipe

  

  Oh boy this is now my favourite soup! I have made butternut squash soup before but wasn't keen on the sweet flavour but this is just delicious. I did take on board the other comments and also like the heat of chillies so left the seeds in and used chicken stock. I also added some fresh ginger which gives it a zing. I found it easier to cut the squash in half length ways, scoop out the seeds and place some garlic in each half. I sprayed with light oil and then roasted. When it has cooled slightly you can scoop out the gorgeous flesh really easily and discard the skins.

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• Clare

  03 October 2011

  Clare rated and commented on this recipe

  

  Good, but just missing a little something

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• Suma

  06 October 2011

  Suma rated and commented on this recipe

  

  I haven't made this yet but was reading the comments with a view to trying it. I hate chopping butternut squash so usually halve it, deseed it, put it into a baking tray, cover with tin foil and roast in a hot oven til it is soft, then it scoops out easy-peasy. I use this as a base for all sorts of sauces for curries, bolognese and soups and as a way of sneaking veg into my children

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• Dominic

  10 October 2011

  Dominic rated and commented on this recipe

  

  I make this soup over and over again, and I find if you use 1 dried chillie instead of fresh, that it gives it the right amount of heat

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• aivlys

  10 October 2011

  aivlys commented on this recipe

  Delicious and easy. I made this using Philadelphia cream cheese instead of creme fraiche... still delicious!

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• Tabby

  15 October 2011

  Tabby commented on this recipe

  Whipped this one together with a few substitutions: 1) Single cream instead of creme fraiche 2) Spring onions instead of white onions (using up leftovers in the fridge) It was beautifully sweet, cleanly flavored and had two chaps who are anti any meat-free meals, very happy! :)

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• Polkadotumbrella

  18 October 2011

  Polkadotumbrella rated and commented on this recipe

  

  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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• Juliapinney

  18 October 2011

  Juliapinney rated and commented on this recipe

  

  Delicious!

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• HelenAnnie19

  18 October 2011

  HelenAnnie19 commented on this recipe

  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!

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• josophine851

  18 October 2011

  josophine851 commented on this recipe

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

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• rbarton22

  20 October 2011

  rbarton22 rated and commented on this recipe

  

  Very easy to make and delicious

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• lilmst

  25 October 2011

  lilmst rated and commented on this recipe

  

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

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• thedrewdrop

  26 October 2011

  thedrewdrop rated and commented on this recipe

  

  Easy to make and delicious! I will make it again and probably again.

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• corrinamoore

  30 October 2011

  corrinamoore commented on this recipe

  Excellent soup, really easy to make and very tasty

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• Mrs Horse

  02 November 2011

  Mrs Horse rated and commented on this recipe

  

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

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• beth

  07 November 2011

  beth rated this recipe

  

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• streetkidwalking

  09 November 2011

  streetkidwalking commented on this recipe

  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.

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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 5.0g, carbohydrate 28.0g, fat 15.0 g, saturated fat 7.0g, fibre 6.0g, sugar 17.0g, salt 0.61 g

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