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A beautiful bowl of butternut squash soup served on a rustic wooden table. The soup is bright orange with a swirl of white crème fraîche and sprinkled coriander leaves

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
Cook Time 35 minutes
Course Soup
Cuisine English
Servings 2 persons
Calories 225 kcal

Equipment

  • Saucepan large

Ingredients
  

  • 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

Instructions
 

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.

Blend the Soup

  • Using a stick blender (or transferring to a countertop blender), purée the soup until smooth. Adjust the consistency with extra stock if needed.

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