Butternut squash soup with chilli & crème fraîche

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(300 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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telbel
22nd Feb, 2013
5.05
Made this today, absolutley gorgeous, really loved it, very tasty, not hot at all!! Was plesently surprised, thumbs up :))
l1ndat
19th Feb, 2013
5.05
Mmm! great idea about the garam masala Jan
l1ndat
19th Feb, 2013
5.05
Really loved this soup. Second time I made it I didn't have any creme Fraiche, so I used coconut milk.....perfect! Think it was even better with the coconut milk.
l0renz0
18th Feb, 2013
if you want to make soup spicey add dessert spoon garem masala to onion . lovely
leerenshaw
16th Feb, 2013
5.05
Very easy even for me, and very tasty. has given me new confidence in the kitchen
muffinchick's picture
muffinchick
12th Feb, 2013
ONLY STARTED EATING BUTTERNUT LAST YEAR AFTER ATTEMPING TO GROW SMALL PUMPKINS IN THE GARDEN. NEEDED TO TRY BEFORE I STARTED. OH MY GOD.CANNOT BELIEVE I HAVE NEVER EATEN BEFORE, ABSOLUTLEY DELICIOUS THE SOUP RECIPE NEEDS NO CHANGING GOES REALLY WELL WITH MY HOMEMADE QUICK EASY BREAD. LOVE THE BUTTERNUT AND CARAMELISED ONION RECIPE ALSO.
astlec
11th Feb, 2013
5.05
For some reason I always struggle to make soup - I know, it's supposed to be the easiest meal to make! This recipe, however, seems to be my triumph. I roasted as much squash as I could fit in my oven dish and boiled the rest. I used hot chilli flakes and chilli puree as well as flaked sea salt and it was lovely. I added more chilli flakes I love spicy food and it was delicious. I will definitely be making this again!
lesleylafferty
10th Feb, 2013
5.05
Just made this soup for tomorrow's working lunch, very easy to make with great flavour, butternut squash never seems to be easy to peel and chop though...there must be a knack to it!...anyway..loved it!
jabber1512
4th Feb, 2013
Lovely soup - my daughter who alledgely doesnt like chillis said this was the nicest soup she had ever had
flowers66
1st Feb, 2013
This soup is gorgeous. Added more butter and creme fraiche.

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