Butternut squash soup with chilli & crème fraîche

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(313 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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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...
Lili2's picture
Lili2
17th Sep, 2017
Tried your roasted garlic addition and I agree it worked very well! Thanks!
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

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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.