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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apalgal
20th Jan, 2016
5.05
Incredibly easy and very tasty. The chillies give just enough heat without being over powering. My guests and I loved this soup. Ives made it many times. 5 stars!
gemmalem
2nd Jan, 2016
If I made a big batch of this on a Sunday evening - would it be ok for the next four days? Looking for an easy lunch to take to work - thanks!
marley88
29th Nov, 2015
5.05
One of my favourite soups! I increase the amount of garlic and add grated ginger for extra flavour. Its so tasty!
crazycaterpillar
11th Nov, 2015
5.05
Absolutely gorgeous - really tasty, no substitutes - a favourite!! Will be making regularly :)
lizziecb
8th Nov, 2015
I made this soup after having some very similar in a National Trust café - absolutely delicious, would thoroughly recommend!
pikolet's picture
pikolet
5th Nov, 2015
5.05
This is a very good and very easy recipe. I did tweak it just a bit though. I used only one chilli but compensated by adding 2 cloves of garlic. I didn't think it needed the whole amount of stock so only used about 600ml. Also, I made it more decadent (and fattening) by using double cream instead of the creme fraiche. Yummy!!!
Skye168
30th Oct, 2015
Didn't bother roasting, melted butter and added cumin seeds and crushed garlic for 30 secs, than added chopped squash, sweet potato, red onion, red pepper and chilli along with 2 bay leaves and sauted for 15 mins. Added stock and simmered for 15 mins then blended (remove bay leaves first!) Seasoned with rock salt and added tbsp. desiccated coconut. Delicious. Didn't use the crème fraiche.
phillintime
16th Oct, 2015
5.05
Soooo good!
phillintime
16th Oct, 2015
5.05
A simple soup packed full of flavour. Absolutely delicious!
simona8
14th Oct, 2015
Delicious, I've added 1 sweet potato , found it a bit watery - I'll probably add more ( or buy bigger) squash . But the flavour is beautiful

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