Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(329 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
Save to My Good Food
Please sign in or register to save recipes.

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. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  3. Tip the squash into the pan, add the stock and the 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. Return to the pan, gently reheat, then season to taste. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Pearlsbounce
7th Mar, 2018
5.05
Loved this soup, I felt the liquidiser step was really needed to remove the graininess. I used one small red chilli which was very very spicy. We enjoyed it but I might follow the recipe and use two mild chillies next time.
dutes8080
2nd Mar, 2018
1.3
There's always one isn't there? I found this bland in the extreme and struggled to get some flavour into it, feeling it really suffered from the absence of carrots. Plenty of heat, just right in fact, from the chillies but whether the recipe (doubtful as so many have raved about it) or the quality of the squash (maybe underripe?) or perhaps the stock (Tesco's Finest Vegetable) I don't know but I will go back to my old recipe and let others enjoy this. It really wasn't worth the effort for us.
Blazeleigh
28th Jan, 2018
5.05
First time making soup. Nearly ended up in casualty trying to peel the butternut squash, redecorated the kitchen with my stick blender but oh... so worth it. This soup is totally delish and very filling. Superb, especially if you're looking to lose weight and on a nutritious but calorie controlled diet (like me!)
Katelowther
17th Nov, 2017
Such a nice soup! Now it is one of my favourites. I added a few sprinkles of dried rosemary to the onion and garlic and it turned out wonderfully. Next time I would add a little less creme fraiche
angusga
9th Oct, 2017
Two onions was far too much - next time I will use one or half of one. Other than that it's a really rich, tasty soup.
Independent_missy
24th Sep, 2017
5.05
Just made it and it's so lovely! Very easy to make and cheap too. Turned out very smooth and creamy with a spicy kick. Thank you:)
Blakcountrykiwi
24th May, 2017
5.05
What I love about this recipe is thst it's not too sickly sweet like most squash or pumpkin soups. The crème fraîche was omitted until serving so we could choose our own amount. Lovely!
VVB
4th Mar, 2017
5.05
Delicious kick from the chilli in this creamy butternut soup! No need to peel your butternut squash if you've got time to roast at 180C for 45 mins or so either; the skin goes beautifully golden and soft so you can just cut it up and add to your onions, garlic and chilli :)
ayes86
21st Mar, 2017
Thanks for the tip about peeling.. It's such a nightmare :D
joplin1
13th Feb, 2017
5.05
erm so maybe I'm a bit mad but I added 7 cloves of garlic that I roasted with the squash + 2 more that I added to the onion and chilli and I'm kid you not it was beautiful!! The roasted garlic was definitely a good thing to do. Maybe a bit overkill with the amount of garlic? I guess I'll find out tomorrow from others at work...

Pages

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.