Butternut squash soup with chilli & crème fraîche

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(337 ratings)

Come in from the cold to a warming bowlful of autumn

PREP 15 mins
COOK 50 mins
DIFFICULTY Easy
SERVES/MAKES Serves 4

Nutrition:

  • kcal264
  • fat15g
  • saturates7g
  • carbs28g
  • sugars17g
  • fibre6g
  • protein5g
  • salt0.61g

Ingredients

1 butternut squash, about 1kg, peeled and deseeded
2 tbsp olive oil
1 tbsp butter
2 onions, diced
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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