Butternut squash soup with chilli & crème fraîche

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• Bren

  12 January 2012

  Bren commented on this recipe

  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!

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• kaz

  17 January 2012

  kaz rated and commented on this recipe

  

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

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• Gaby

  19 January 2012

  Gaby rated and commented on this recipe

  

  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.

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• Gaby

  19 January 2012

  Gaby commented on this recipe

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

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• Sandra

  22 January 2012

  Sandra rated and commented on this recipe

  

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

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• lafemmefrugal

  04 February 2012

  lafemmefrugal rated and commented on this recipe

  

  My son made this and it was delicious.

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• Netsrik

  07 February 2012

  Netsrik rated and commented on this recipe

  

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

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• Linda

  17 February 2012

  Linda rated this recipe

  

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• Grumpet

  19 February 2012

  Grumpet commented on this recipe

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

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• Vix

  22 February 2012

  Vix commented on this recipe

  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

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• Vix

  22 February 2012

  Vix rated this recipe

  

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• KateD

  27 February 2012

  KateD commented on this recipe

  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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• KateD

  27 February 2012

  KateD rated this recipe

  

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• wee scot

  28 February 2012

  wee scot rated and commented on this recipe

  

  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.

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• Danielle

  07 March 2012

  Danielle rated and commented on this recipe

  

  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.

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• karin

  07 March 2012

  karin rated and commented on this recipe

  

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

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• Karen

  23 March 2012

  Karen rated and commented on this recipe

  

  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.

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• Kaz P

  10 April 2012

  Kaz P commented on this recipe

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

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• Petey's Grub

  15 April 2012

  Petey's Grub rated and commented on this recipe

  

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

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• Jo

  02 June 2012

  Jo rated and commented on this recipe

  

  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

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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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