Butternut Squash Soup With Chilli & Crème Fraîche

Butternut Squash Soup With Chilli & Crème Fraîche

18TH MARCH 2020



- 1 butternut squash, about 1kg, peeled and deseeded

- 2 tbsp olive oil

- 1 tbsp butter

- 2 onions, diced

- 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


1. Heat oven to 200c/180c fan/gas 6.

2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm across, then toss in a large roasting tin with 1 tbsp of olive oil.

3. Roast for 30 minutes, turning once during cooking, until golden and soft.

4. While the butternut squash cooks, melt 1 tbsp butter with the remaining tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly slice garlic clove and 3/4 of the 2 deseeded and finely chopped red chillies.

5. Cover and cook on a very low heat for 15-20 minutes until the onions are completely soft.

6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.

7. Return to pan, gently reheat and season to taste.

8. Serve the soups in bowl with swirls of crème fraîche and a scattering of the remaining chopped chilli.


Credit: Good Food Magazine