Butternut squash soup with chilli & crème fraîche

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(304 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. 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.

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Comments, questions and tips

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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...
kimmyno-cook
13th Dec, 2016
Too creamy with 4tbs of creme fraiche, could probably get away with 2. Also, as some others have suggested, add a load of black pepper and some cumin or smoked paprika to deepen the flavour.
ilikethewayyoumoo
9th Dec, 2016
5.05
Highly recommended this soup, so easy to make and was a real winner at my dinner party. Friends all loved it
bingylala72
30th Nov, 2016
3.8
Lovely soup and easy to make. For more flavour, I added a teaspoon of cumin - stirred into the onion mix a few minutes before adding the squash. Also, I reserved a third of the roasted squash, adding them before serving to keep some texture in the dish.
bevwilson81
6th Nov, 2016
5.05
This soup is really nice, I am so glad I found it. I made if for a dinner party the night before and it was perfect the next day. I added extra garlic and all of the chilliest not just 3/4 and it was lovely. The warming kick from the chillies is just right I wouldn't be able to take it much hotter. I can't wait to do it again soon.
Hannahthefoodie
1st Nov, 2016
5.05
This is now my new favourite soup; it is sweet, spicy and delicious! I recommend 3 cloves of garlic, a tablespoon of dried chilli flakes and lots of black pepper. The creme fraiche wasn't necessary if you're trying to keep this healthy BUT definitely made it extra yummy! For quick squash prep- microwave the squash whole for 10-20 mins to soften. Cut in half, roast and scoop the squash from the skin.
alangulliver32
23rd Oct, 2016
5.05
I made this recipe for the first time today. Having read the comments I added more garlic as well as some cumin, coriander and paprika. I also substituted fresh chillies for just under 1/2 tsp chilli flakes. The result? A fantastic tasting soup with just the right amount of heat from the chilli flakes. Oh and it's easy to make too. I think this is going to be a regular for me throughout the winter. Tip: If you are looking to make this recipe quickly I would recommend buying the ready prepared squash to really speed up the process as it took me a while to prepare.

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jollyboy
8th Jan, 2014
Just made this , lovely, but can I freeze it?
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