Butternut squash soup in a bowl garnished with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(392 ratings)

Prep: 15 mins Cook: 50 mins

Easy

Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition:

  • kcal264
  • fat15g
  • saturates7g
  • carbs28g
  • sugars17g
  • fibre6g
  • protein5g
  • salt0.61g
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Ingredients

  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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

Method

  1. Heat oven to 200C/180C fan/gas 6.

  2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

  3. Roast for 30 mins, turning once during cooking, until golden and soft.

  4. While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies. 

  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp crème fraîche, then whizz with a stick blender until smooth. For a really silky soup, put the soup into a liquidiser and blitz it in batches.

  7. Return to the pan, gently reheat, then season to taste.

  8. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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Comments, questions and tips

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Sable Rain's picture
Sable Rain
21st May, 2019
5.05
I love this recipe! It's so simple and delicious, and it's in my regular rotation of recipes. My favourite way to serve it is with sour cream, crumbled bacon, and chili flakes on top accompanied with a simple salad.
katie_london
7th Apr, 2019
5.05
Tasty recipe. Having read some of the comments I also roast the squash with the skin on, for about 45 mins. I also add cumin to give it a bit more depth of flavour, and roast the seeds in the oven for 5-10 mins to sprinkle on top. Rarely have creme fresh so just add a touch more milk.
dangermouse73
20th Feb, 2019
5.05
Just made this, was delicious! Exactly the right proportions and very easy.
Christie123
6th Feb, 2019
5.05
Really yummy. Making another batch next week.
Bd12
16th Jan, 2019
5.05
Had leftover swede and carrot mash so used that and then added butternut squash to make up the rest, tastes delicious and no waste! Used half the amount of creme fraiche.
Beki Curtis's picture
Beki Curtis
28th Nov, 2018
5.05
Love, love, LOVE this! I also added some pumpkin and roasted the veg in rose harrissa, this will certainly be a winter favourite.
cambell.plant
10th Nov, 2018
4.05
Really nice
amr9864
25th Oct, 2018
5.05
I love butternut squash soup. I don't peel - chop in half, remove seeds and roast in oven - no faffing about peeling! Cumin is a nice addition too.
Neli Holliday's picture
Neli Holliday
8th Oct, 2018
5.05
Made it so no nice. One of my favourite now
cookingcaroline
14th Sep, 2018
4.05
Tasty, but a bit toooo creamy and rich. I’ll halve the amount of crème fraîche next time (or perhaps try adding whole milk instead?). I couldn’t really taste the chilli - maybe mine were too mild. I might add a pinch of dried chilli flakes next time too.

Pages

clo_cook
7th Nov, 2018
5.05
Delicious autumnal butternut goodness! I added some sage and worked well.
jollyboy
8th Jan, 2014
Just made this , lovely, but can I freeze it?
Scon1234
13th Nov, 2017
5.05
Gorgeous! Didn't have any fresh chillies so I used about 1 tsp of dried chilli flakes. I also used a 500g packet of ready to use frozen squash. Didn't bother roasting it, just added it in after sweating the onions. Let it cook in the stock for 10 minutes then blitz as usual. Fuss free and very tasty.
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