Butternut squash soup with chilli & crème fraîche

Latest comments and suggestions

Results 81-100

• mrmogable

  31 October 2010

  mrmogable rated and commented on this recipe

  

  Really delicious soup, I made sure to season it thoroughly as before the soup didn't have much flavour. I also took the tip from Beebop and used dried chilli flakes as well as medium chillies! It gave it the perfect amount of heat :) Didn't find the preparation too hard as I used a peeler to take off the skin then chopped it smaller than the directions said to.

  Flag as inappropriate

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

  Your name: Reason:
• FraggleFlea

  05 November 2010

  FraggleFlea commented on this recipe

  I am going through a winter soup mood and this was easy to make and quick enjoyable. I did add some sweet potato to the ingredients and roasted with the butternut squash and parsnip. I think I'd need to add more chilli for hotness and also was very thick so added semi skimmed milk to it also to think out. Lovely though...

  Flag as inappropriate

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

  Your name: Reason:
• Kags

  08 November 2010

  Kags rated and commented on this recipe

  

  mmmm lovely! I would double the chilli as the heat wasn't there, but the texture and flavours were an excellent opening dinner course. Not ever cooked butternut squash before, a lovely introduction to this veg.

  Flag as inappropriate

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

  Your name: Reason:
• angelsb

  09 November 2010

  angelsb rated and commented on this recipe

  

  So easy and amazingly tasty!

  Flag as inappropriate

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

  Your name: Reason:
• Izumii

  09 November 2010

  Izumii commented on this recipe

  Tasty soup. only criticism i have is far too much vegetable stock stated in recipe. if i make this again, will defintely use a lot less stock. it made the soup too watery in consistency, so i used a bit of corn flour to thicken it up. this did the trick, though bits congealed in the soup which spoilt it.

  Flag as inappropriate

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

  Your name: Reason:
• Jules

  13 November 2010

  Jules rated and commented on this recipe

  

  This recipe is delicious. All the vegetable ingredients I used came from the garden, so I used a small pumpkin instead of butternut squash, it worked very well. This is now one of my favourite soups and will definitely make again and again.

  Flag as inappropriate

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

  Your name: Reason:
• Sandra

  17 November 2010

  Sandra rated and commented on this recipe

  

  Really enjoyed this recipe. Easy to make and very tasty. Would definitely do this one again.

  Flag as inappropriate

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

  Your name: Reason:
• Liina

  19 November 2010

  Liina rated this recipe

  

  Flag as inappropriate

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

  Your name: Reason:
• Smiler617

  19 November 2010

  Smiler617 commented on this recipe

  I love this soup but a quick tip, chop up the squash and roast with the skin on, when its soft you can just scrape the flesh away, much easier on the hands :-)

  Flag as inappropriate

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

  Your name: Reason:
• Mrs G

  21 November 2010

  Mrs G rated and commented on this recipe

  

  Lovely Soup :)

  Flag as inappropriate

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

  Your name: Reason:
• Ellen

  22 November 2010

  Ellen rated and commented on this recipe

  

  Nice tasty soup although the kids werent impressed. Needed more chilli and didnt need the extra creme fraiche although it looked pretty.

  Flag as inappropriate

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

  Your name: Reason:
• Agne

  24 November 2010

  Agne commented on this recipe

  After reading the comments was a bit worried about creme fraiche, but it worked out really well. Definitely a soup that stands out.

  Flag as inappropriate

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

  Your name: Reason:
• R Murphy

  24 November 2010

  R Murphy rated and commented on this recipe

  

  Really good soup put in stronger chillies as like thing with a bit of spice. Also our butternut squash was on the small side so added in 500g of sweet potatoes that we had left in the freezer from the last soup. Beautiful texture with a glossy finish.

  Flag as inappropriate

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

  Your name: Reason:
• Steve in the City

  27 November 2010

  Steve in the City rated and commented on this recipe

  

  Don't bother peeling the squash. It liquidises easily in a blender, but if you are concerned about fibers or stringy bits, simply simmer the roasted squash in the onion and stock mix for 20 mins or so. That will really soften it up and it will liquidise beautifully. I think the skin provides a lot of flavour and always leave it on when I roast butternut squash as a veg. I found the taste perked up with the addition of lemon juice and some soured cream. I think sweet potatoe would be a good addition.

  Flag as inappropriate

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

  Your name: Reason:
• Plummy

  02 December 2010

  Plummy commented on this recipe

  Scrummy and very easy to do. Just made this as I had 2 squash to use up and wanted some warming soup in this cold weather. Didn't bother deseeding the chilli's as we like spicy food. Will make again but might not use as much stock as prefer a thicker consistency. Might also try some bacon in it as we are not veggi.

  Flag as inappropriate

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

  Your name: Reason:
• KateB

  03 December 2010

  KateB rated and commented on this recipe

  

  Quick and delicious

  Flag as inappropriate

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

  Your name: Reason:
• danielle

  05 December 2010

  danielle rated and commented on this recipe

  

  Just made this soup and loved it. I used 3 chillies and didn't deseed them as we like spicy stuff im our house. Defo will make again!

  Flag as inappropriate

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

  Your name: Reason:
• danielle

  05 December 2010

  danielle commented on this recipe

  Just made this soup and loved it. I used 3 chillies and didn't deseed them as we like spicy stuff im our house. Defo will make again!

  Flag as inappropriate

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

  Your name: Reason:
• Laura

  05 December 2010

  Laura rated and commented on this recipe

  

  Delicious, I added Boursin cheese and it went down a treat.

  Flag as inappropriate

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

  Your name: Reason:
• Zoe

  12 December 2010

  Zoe rated and commented on this recipe

  

  My favourite soup of all time! Have made this multiple times and has become a staple in my freezer at uni. Highly recommended xxx

  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.