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

Butternut squash soup with chilli & crème fraîche

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(420 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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Maria Quinn's picture
Maria Quinn
18th Oct, 2019
5.05
Simple and very tasty, would make again.
J Phillips/D Willis's picture
J Phillips/D Willis
5th Oct, 2019
5.05
Left the skin on the squash, used one large onion, and used sour cream instead of creme fraiche. Mixed it up in my blender/liquidiser. Light as air, but pulls a punch. Everyone loved it.
KimmyBridger's picture
KimmyBridger
24th Sep, 2019
5.05
I love this recipe, it’s just perfect although I didn’t use 2 onions but just 1 and a 1/2. My husband loved it as well.
bradleyj
21st Sep, 2019
Really tasty! I didn't have creme fraiche, so swapped a quarter of the stock for whole milk. The chilli gives it that extra heat perfect for a winter's day
Jenn Hoff's picture
Jenn Hoff
17th Sep, 2019
I live in the US and the only red chili peppers we have here are HOT! I am so confused by the term "mild red chilis." Can someone describe what their chilis look like? Are they long and thin? Or are they just talking about like bell peppers or something? I can substitute a jalepeño, but it's green...
TanyaandDan
3rd Oct, 2019
Hi there, definitely chillies rather than bell peppers. We have what are called mild red chillies here - they're not the long, thin ones which are as you say hot, they're called 'serrano chillies' I think and are generally much milder than the long, thin 'bird's eye' chillies. Jalepeno would be similiar in intensity, but as they're pickled, would I think change the flavour. Hope that helps
MMom
9th Sep, 2019
5.05
Instead of veg stock, i used homemade chicken stock. I didn’t add on the cream and this is the beat soup i have ever made. Naturally sweet and full of flavour
grahamoffroad's picture
grahamoffroad
22nd Sep, 2019
Mild chillis can be red or green. Medium in size, not long and thin, nor are they bell peppers. Kind if short and slightly wide, about the width of a finger.
chloe8
9th Jul, 2019
5.05
Love this recipe it’s one of my regulars. I’ve never used the creme and it’s still good without. I’ve sometimes added milk and that works well as well. If I’ve not had fresh chilli I’ve added 1/4 teaspoon of chilli flakes and it’s equally as good
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.

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Jenn Hoff's picture
Jenn Hoff
17th Sep, 2019
I live in the US and the only red chili peppers we have here are HOT! I am so confused by the term "mild red chilis." Can someone describe what their chilis look like? Are they long and thin? Or are they just talking about like bell peppers or something? I can substitute a jalepeño, but it's green...
goodfoodteam's picture
goodfoodteam
19th Sep, 2019
Thanks for your question. Mild red chillies are readily available in UK supermarkets. They are often Fresno or Serenade chillies, Google these varieties to see what they look like. A jalapeno chilli would make a good alternative with regards to heat. We hope this helps.
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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