Butternut Squash Soup with Chilli & Crème Fraîche
Butternut squash soup is a quintessential comfort food, loved for its rich, velvety texture and warming qualities. Adding a hint of chilli for heat and a dollop of crème fraîche for creaminess elevates this dish into a perfect blend of flavors.
Prep Time 15 minutes mins
Cook Time 35 minutes mins
Course Soup
Cuisine English
Servings 2 persons
Calories 225 kcal
- 1 Butternut squash small - peeled, deseeded, and cubed
- 1 onion medium sized, chopped
- 2 Garlic cloves minced
- 1 Red Chilli finely chopped (adjust to taste)
- 500 ml Vegetable stock
- 1 tbsp Olive oil
- 1 tsp Cumin (जीरा) Powder
- Salt and Pepper to taste
- 50 ml crème fraîche plus extra for garnishing
- Fresh coriander or chives finely chopped, for garnish
- crusty bread or croutons for serving
Prepare the Butternut Squash
Heat the olive oil in a large saucepan over medium heat.
Add the onion and garlic, sautéing until softened (about 5 minutes).
Stir in the chopped chilli and ground cumin, cooking for 1 minute until fragrant.
Cook the Vegetables
Add the cubed butternut squash to the pan, stirring to coat in the spiced mixture.
Pour in the vegetable stock, bring to a boil, then reduce the heat. Cover and simmer for 25 minutes or until the squash is tender.
Season and Serve
Season with salt and pepper to taste. Stir in 50ml of crème fraîche for added creaminess.
Serve hot, garnished with a swirl of crème fraîche, fresh coriander or chives, and optional crusty bread or croutons.
Keyword comfort food, creamy