Butternut squash soup with chilli & crème fraîche

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(307 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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jacochi's picture
jacochi
8th Sep, 2013
5.05
So simple to make and so tasty! I added some garlic cloves when roasting the butternut squash and is was lovely!
kfurber
24th Aug, 2013
5.05
Very simple to make, low in fat and surprisingly tasty for a short list of ingredients. Omitted Creme fraiche.
oliviae
29th Jul, 2013
Really, really good soup! I used a teaspoon of chilli flakes instead of fresh chillies and 4 tablespoons of natural yogurt instead of crème fraiche. Very tasty and very spicy - delicious with crusty bread.
alisonpg
28th May, 2013
5.05
Absolutely delicious! I have made this a few times and always use a little less olive oil. I also use olive oil instead of butter. I've used fresh chillies and dried chilli flakes equally successfully and I often add a little cumin when cooking the onions. Great flavour, great smooth soup.
ccgraham
28th May, 2013
Nice soup although a bit sweet. Definitely needs more chilli to offset the sweetness. I put the suggested 2 chillies in and had to also add chilli flakes. Easy recipe.
monicacoyle
27th May, 2013
5.05
Made this yesterday for friends - it was very tasty and had a pleasant kick to it but I did cheat by using a teaspoon of hot lazy chillies from a jar (which are already prepared) rather than fresh chillies. We all loved it, though
wubada
17th May, 2013
5.05
Lovely soup. I added some extra spices and served with some warm homemade mediterranean bread.
natalie_tadeusz
29th Apr, 2013
5.05
Easy and yummy recipe.
apalgal
23rd Apr, 2013
5.05
Extremely easy to make and sooooo tasty. I made this for a starter at Christmas and my guests loved it. I now make this all the time but use One Cal Spray instead of butter and a half fat Creme Fraiche so it's great when on a diet.
tomtom101
20th Mar, 2013
Brilliant - not my comment, but from those who came to eat it!! A good hearty soup. Slightly too much chilli for my palate, but left out the chilli dressing the 2nd time and even better comments. Many thanks.

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