Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(298 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
Save to My Good Food
Please sign in or register to save recipes.

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 chilli, 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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
ZiggyChew
12th Oct, 2015
2.55
This soup is nice, but on the bland side of delicate. I was underwhelmed. I did substitute 1/2 tsp of crushed red chilli flakes for the fresh chillies, because the only fresh chillies I had were bird's eye (and so far from the mild variety specified in the recipe). These were cooked with the onion & gave the soup a pleasant background warmth -- but I still didn't feel like the squash flavour was enough to carry the whole soup once blended. If anyone can offer any suggestions with regard to making the squash flavour a bit more concentrated, I'd be very grateful.
redskye0
10th Jan, 2016
I would make sure your squash is not underweight and try roasting it with the skin on - just cut it into quarters top to bottom. Let it cool after cooking and the skin just peels off and you can scoop out the seeds, Obviously this takes a bit longer to cook! I also wouldn't fry the veg separately but roast it for the last 20-25 minutes in the same tin with the oil and butter. Also definitely at least one more clove of garlic! Hope this helps.
anita n
11th Oct, 2015
This is by far one of the nicest soups I've ever made.its really simple but really tasty.I made it in the slowcooker on low for 6 hours then blended....yummy.it freezes well too.....just don't add the creme fraiche if freezing, add it when cooking after defrosting. Lovely recipie!

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.