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

Butternut squash soup with chilli & crème fraîche

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(350 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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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.
cookingcaroline
3rd Oct, 2018
4.05
I made this again,without the crème fraiche, but replaced a quarter of the stock with whole milk. It’s lovely and creamy, and less sickly than when I made it with creme fraiche. I added a big pinch of chilli flakes too but wish I’d gone a bit easier - this time it’s a bit TOO hot!
Tom28
2nd Sep, 2018
5.05
Possibly my favourite soup in the world! I always keep the peel on and roast it for extra long. The skin ends up paper thin and adds to quality when it's blended well. I sometimes use extra garlic, sprinkle dried chilli over the squash before it goes in the oven and/or serve it with finely chopped chilli, parsley and pumpkin seeds.
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
2.05
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

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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.