Butternut squash soup with chilli & crème fraîche

Latest comments and suggestions

Results 241-260

• Hannah77

  14 November 2012

  Hannah77 rated and commented on this recipe

  

  Delicious and simple, the heat of the chilli is lovely. I halve my butternut squash (leave the skin on) scoop out the seeds, drizzle with oil and roast, then when it's cooked you can just scoop out the flesh. This saves peeling, maybe losing a fingertip or two and means you get every last bit of lovely squash in your soup.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BJ

  22 November 2012

  BJ commented on this recipe

  Lovely warming soup, ideal for using up a bumper crop of squash, chilli and onions from the garden. Will definitely be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BJ

  22 November 2012

  BJ rated and commented on this recipe

  

  Excellent recipe for using up bumper crop of squash, onions and chilli's from the garden. Enjoyed by all the family will definitely be making it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LucyKROS

  28 November 2012

  LucyKROS commented on this recipe

  Love this soup - really hearty and soothing, with a lovely kick of chilli. I added an extra chilli because I do like a kick, and also added some potatoes just because they were there and needed using (cubed, sauted when onion etc were softened, then stock and waited until potatoes were soft before adding the squash). Even my husband who (weirdly) does not get along with soup loved this. And a beautiful colour too - just what you want on cold wintry afternoons!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• TB0134

  01 December 2012

  TB0134 commented on this recipe

  I did this one as part of a healthy meal for 44 Fit Fans at Hibernian FCs Community Foundation. Roasted the diced butternut and also added diced sweet potato, used rapeseed oil forthe roasting and used dried chilli seeds rather than fresh, and passed the blitzed mix through a seive. Heated it up in a slow cooker for 3 hours, and drizzled a 0% Greek Yoghurt and light Soya milk mix with a syringe when serving. Went down very well, and had a nice hot afterkick to it! as well as being about as low fat as you could get.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JULIA

  02 December 2012

  JULIA rated and commented on this recipe

  

  I used rapeseed oil for roasting in my Philips Air Frfyer! Bought ready cubed butter nut squash! Used my liquidiser to blend. Much easier than stick blender. Go easy on the chillies you can add more if needed... I used low fat fromage frais instead of creme fraiche. Tastes absolutely delicious ! Very healthy ! Will be making this regularly!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gillian Claire Townshend

  10 December 2012

  Gillian Claire Townshend rated and commented on this recipe

  

  Made it for an American friend for thanks giving, it was AMAZING! and so easy i am making it for christmas now

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emma29

  11 December 2012

  emma29 commented on this recipe

  I am a great soup lover, and this quite possibly is the best I have ever tasted!!! I have had it twice in the past week, and could eat another pan full right now! I used 'Courge de Nice' (a very large dense orange fleshed squash with a flavour similar to butternut), and to cut down on the calories I left out the butter and used low fat crème fraiche. I also fried some cumin seeds with the onion and chilli. Delicious!!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• emma29

  11 December 2012

  emma29 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• bat_bren

  11 December 2012

  bat_bren rated and commented on this recipe

  

  Great winter warmer to freeze

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mortishia079

  19 December 2012

  mortishia079 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Graley

  28 December 2012

  Graley rated and commented on this recipe

  

  I make a lot of soup as a way of increasing my children's veg intake. However this was not one of my favourites. I like butternut squash in soup but found this particular soup rather cloying.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sasher

  29 December 2012

  Sasher rated and commented on this recipe

  

  I love this simple recipe. I added sweet potato with it as well which made it taste even more yummy. I did add a bit too much chilli though which certainly gave it some heat but great for the cold spell we had in winter.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Jon the chef

  30 December 2012

  Jon the chef commented on this recipe

  Never been a great lover of soup but this is lovely and really simple

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Angie

  03 January 2013

  Angie rated and commented on this recipe

  

  Lovely soup, made it for a starter on Boxing Day and everyone commented on how nice it was. Really easy to make too which is always a bonus!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• laireyclairey

  04 January 2013

  laireyclairey rated and commented on this recipe

  

  I didn't have any chillis so used some medium hot sweet chilli sauce (about 2 dessert spoon full) and found it delicious! Love this soup!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Trish Jones

  07 January 2013

  Trish Jones commented on this recipe

  I made this soup on Saturday and my boyfriend and I were very impressed with the outcome. I added some diced pan-fried chorizo to it just before serving. I will definitely be making this again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Erin Longhurst

  08 January 2013

  Erin Longhurst rated and commented on this recipe

  

  Really enjoyed this soup. Made it in my slow cooker, and made the leftovers into a curry type dish by adding stock, lentils, potatoes and curry powder by slowcooking it overnight and serving with rice as a healthier alternative to a traditional sauce!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Vic13

  13 January 2013

  Vic13 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mattbray85

  19 January 2013

  mattbray85 rated and commented on this recipe

  

  Made using two sticks of celery instead of the second onion (all I had!), but still VERY nice!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/12808/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.