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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jon_bennett
30th Dec, 2012
Never been a great lover of soup but this is lovely and really simple
sasher
29th Dec, 2012
5.05
I love this simple recipe. I added sweet potato with it as well which made it taste even more yummy. I did add a bit too much chilli though which certainly gave it some heat but great for the cold spell we had in winter.
graley
28th Dec, 2012
3.05
I make a lot of soup as a way of increasing my children's veg intake. However this was not one of my favourites. I like butternut squash in soup but found this particular soup rather cloying.
bat_bren
11th Dec, 2012
5.05
Great winter warmer to freeze
emmas29
11th Dec, 2012
5.05
I am a great soup lover, and this quite possibly is the best I have ever tasted!!! I have had it twice in the past week, and could eat another pan full right now! I used 'Courge de Nice' (a very large dense orange fleshed squash with a flavour similar to butternut), and to cut down on the calories I left out the butter and used low fat crème fraiche. I also fried some cumin seeds with the onion and chilli. Delicious!!!!!!
gtownshend
10th Dec, 2012
5.05
Made it for an American friend for thanks giving, it was AMAZING! and so easy i am making it for christmas now
juliafrancis
2nd Dec, 2012
5.05
I used rapeseed oil for roasting in my Philips Air Frfyer! Bought ready cubed butter nut squash! Used my liquidiser to blend. Much easier than stick blender. Go easy on the chillies you can add more if needed... I used low fat fromage frais instead of creme fraiche. Tastes absolutely delicious ! Very healthy ! Will be making this regularly!
tb0134
1st Dec, 2012
I did this one as part of a healthy meal for 44 Fit Fans at Hibernian FCs Community Foundation. Roasted the diced butternut and also added diced sweet potato, used rapeseed oil forthe roasting and used dried chilli seeds rather than fresh, and passed the blitzed mix through a seive. Heated it up in a slow cooker for 3 hours, and drizzled a 0% Greek Yoghurt and light Soya milk mix with a syringe when serving. Went down very well, and had a nice hot afterkick to it! as well as being about as low fat as you could get.
lucykros
28th Nov, 2012
Love this soup - really hearty and soothing, with a lovely kick of chilli. I added an extra chilli because I do like a kick, and also added some potatoes just because they were there and needed using (cubed, sauted when onion etc were softened, then stock and waited until potatoes were soft before adding the squash). Even my husband who (weirdly) does not get along with soup loved this. And a beautiful colour too - just what you want on cold wintry afternoons!
bethndale
22nd Nov, 2012
4.05
Excellent recipe for using up bumper crop of squash, onions and chilli's from the garden. Enjoyed by all the family will definitely be making it again.

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