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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pumphrey09
20th Oct, 2016
5.05
This is a fantastic, easy soup to make and can be made even more healthy and easier to make with a couple of changes. Instead of cooking the onions separately with butter, I simply cut the onions into wedges and roasted them with the butternut squash, along with 3 whole large cloves of garlic. I then added a tsp of 'lazy chillies' from a jar and just whizzed everything together with the stock, using a stick blender. When reheating through, I added a sprinkle of smoked paprika and semi-skimmed milk plus some 0% fat yoghurt. A splash of lemon at the end just cuts through the sweetness of the squash. This really is brilliant!
genhallam
19th Oct, 2016
3.8
I didn't have fresh chilli but added 1tsp mild chilli powder, 1 tsp ground coriander and 1/2tsp ground cumin to the onions when frying them and then followed the rest of the recipe. Delicious
KatC
12th Oct, 2016
Just made this. Granted I put a bit less chilli in because our 3 year old will have it, the warmth from the chilli was there still and pleasant but it was really bland. Maybe 4 tbsp of creme fraiche was a little much but after some good slugs of black pepper and smoked paprika it was gorgeous. So if you find it lacking as some others have mentioned I highly recommend it. Lovely and warming and a great flavour. :)
Louliability
9th Oct, 2016
Delicious and easy to make!
allielovetocook
4th Jul, 2016
5.05
Delicious soup - though I did use extra garlic and added some carrots as the butternut squash wasn't quite big enough, just to make up the weight. I roasted them with the squash but cut them into smaller pieces to roast as they would take too long otherwise. The first time I made this I didn't have crème fraiche, so I used semi-skimmed milk, and the second time I did it with the crème fraiche - both were equally as good as far as we were concerned. Served it with slices of homemade Rye, Ale and Oat bread and the flavours went brilliantly together. Will happily make this recipe time and again.
donnerkebab
17th May, 2016
5.05
Gorgeous soup enjoyed by all.
marymazza
28th Mar, 2016
I have been unable to print out your recipes recently. Nothing shows up on the page. Everything working OK my end.
Dimples123
22nd Sep, 2016
I thinks it's because of the windows explorer you are using. I had it too. But if you click on internet options in right hand corner at the top of your screen it gives you a chance to click on internet options then open page in a different window. Then you can print.
HollyMak's picture
HollyMak
4th Sep, 2016
I have the same problem, I open up the PDF in a new tab and then print from there, that works for me
jwillis6
14th Mar, 2016
5.05
One of the best soups i've ever made, absolutely delicious. Made the full amount on Sunday afternoon, had one portion then, and then had for lunch in the office for three days of the next week. Perfect!

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