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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traceyjhutty's picture
traceyjhutty
14th Nov, 2014
5.05
Tried this recipe, as I had a butternut squash in cupboard which needed using up, so glad I did, this soup is really lovely. Didn't have any crème fraiche so don't know what difference it would make, but great as it was. Definitely one to make in winter.
The Reddrops
5th Nov, 2014
Yum this is delicious! Didn't have enough butternut squash in so did with half carrots. Didn't have Creme fraiche either but lovely and healthy without. Will make again!
toriadonaldson
31st Oct, 2014
5.05
Taaaaaasty!
AmandaUK
25th Oct, 2014
Absolutely adore this soup! Made more often now the cold weather has arrived. Simply delicious.
bellapenny83
24th Oct, 2014
5.05
Delicious! Used 2 garlic cloves instead of 1, dried chilli flakes instead of fresh and a good splash of milk instead of crème fraiche, and it was perfect. Lovely with a warm cheese scone :-)
Grandmatorufus's picture
Grandmatorufus
17th Oct, 2014
Delicious, I put in Thai herbs as no chili and it was liked by all
luckyjc
5th Oct, 2014
Yum, absolutely gorgeous as a cheap, warming and delicious Sunday soup. Just enough chilli for a good kick, but not actually 'hot'. Will be my standby comfort food this winter I think!
mandylous
18th Sep, 2014
This Soup is great, I added a little fresh ginger also! Will deffinately be cooking this again and again!!
monkeyb0b
23rd Aug, 2014
3.8
What a great recipe, I've made this twice now and have found its a hearty soup for a night shift. Full of flavour and a lot better than anything out of a can! Only comments on the recipe is that it definitely needs both chillis in the pot when you cook it otherwise you cant taste it. I also didn't bother with the butter or cream in the second batch and thought it made very little difference
miss_georgina
14th May, 2014
Really like this soup! I realised after cutting up my squash that I definitely didn't have anywhere close to a 1kg. But I'm always mixing recipes up a bit with what I've got in the fridge. I roasted the squash with some garlic and also a red pepper. Once the roasting was done and onion with chilli fried, I blended everything together with a tin of carrots, the stock and some paprika and cayenne pepper. It was delicious! I think, like with any recipe, when you're making the soup just taste as you go. Yum!

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