Butternut Squash Soup With Chilli Crème Fraîche Recipes

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BUTTERNUT SQUASH SOUP WITH CHILLI & CRèME FRAîCHE



Butternut squash soup with chilli & crème fraîche image

Come in from the cold to a warming bowl of autumnal soup

Provided by Good Food team

Categories     Lunch, Soup

Time 1h5m

Number Of Ingredients 8

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

Steps:

  • Heat oven to 200C/180C fan/gas 6.
  • Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.
  • Roast for 30 mins, turning once during cooking, until golden and soft.
  • While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • 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.
  • 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.

Nutrition Facts : Calories 264 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium

ROASTED BUTTERNUT SQUASH SOUP WITH CREME FRAICHE



Roasted Butternut Squash Soup with Creme Fraiche image

If you are just looking for roasted squash you could prepare this recipe though step one and serve it up as is (you should consider tossing the squash with a couple of teaspoons of brown sugar along with the butter, salt and pepper). But here the roasted squash then gets pureed with sauteed shallots and some broth, and finished with a bit of cream and a gorgeous swirl of creamy, tangy creme fraiche (available in your dairy aisle or the cheese section of the supermarket), plus some (optional) bits of crispy bacon. So simple, and really quite fabulous. You could definitely add a pinch of nutmeg, or perhaps a bit of cumin and chili powder, or some fresh or dried sage if you are looking for another layer of flavor.

Provided by Katie Workman

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 9

1 large butternut squash, peeled, seeded and cut into 1-inch cubes
1 tablespoon unsalted butter, melted
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
1/2 cup minced shallots (see Cook's Note)
4 cups low-sodium chicken or vegetable broth
4 thick-cut strips bacon, sliced crosswise into 1/2-inch pieces
1/2 cup heavy cream
1/2 cup creme fraiche for serving

Steps:

  • Preheat the oven to 400 degrees F. Place the squash on a rimmed baking sheet, drizzle over the melted butter, season with salt and pepper and toss to combine. Spread out in a single layer on the baking sheet, allowing space in between the cubes when possible. Roast until tender and lightly browned on the bottom, about 25 minutes.
  • Heat the oil in a stockpot over medium heat. Add the shallots and saute until the shallots have softened and turned a light golden brown, about 10 minutes. Add the broth and bring to a simmer.
  • Meanwhile, if using bacon, heat a large heavy skillet over medium-high heat and add the bacon pieces. Saute until they are cooked and crisp, then transfer them with a slotted spoon to some paper towels to drain.
  • Add the cooked butternut squash to the simmering broth. Working in batches, puree the soup in a blender or food processor (alternately you can run the mixture through a food mill, which offers a great kind of nubby texture, or puree right in the pot with an immersion blender). Return the pureed soup to the pot. Taste and adjust the seasoning.
  • Add the cream and heat just until warmed through. Place the creme fraiche in a small bowl and stir with a fork make it very soft and creamy. Ladle the soup into bowls, swirl in a tablespoon of the creme fraiche, and sprinkle with some crisped bacon, if using.

BUTTERNUT SQUASH SOUP WITH A KICK



Butternut Squash Soup with a Kick image

A great soup to warm you up in a hurry. Great any time of year. You can play with the volumes of jalapeno and ginger and sour cream, to whatever you like. You can vary the amount of sour cream you add depending on how 'hot' you want the soup to taste.

Provided by davey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 12

2 tablespoons butter
1 onion, diced
2 teaspoons grated fresh ginger
1 jalapeno pepper, seeded and diced
1 (2 pound) butternut squash - peeled, seeded, and cubed
1 (14.5 ounce) can chicken broth
1 (12 fluid ounce) can evaporated milk
½ cup coconut milk
1 tablespoon white sugar
salt and black pepper to taste
1 cup sour cream
1 tablespoon chopped fresh thyme, or to taste

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the onion, ginger, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 7 minutes. Add the butternut squash and chicken broth, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the squash is tender, about 30 minutes.
  • Stir in the evaporated milk, coconut milk, sugar, salt and pepper. Cook and stir 5 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Ladle into bowls, and garnish with sour cream and thyme to serve.

Nutrition Facts : Calories 334.9 calories, Carbohydrate 32.4 g, Cholesterol 46.8 mg, Fat 21 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 13.9 g, Sodium 414.5 mg, Sugar 13.8 g

SOUP MAKER BUTTERNUT SQUASH SOUP



Soup maker butternut squash soup image

Make a batch of this warming butternut squash soup in a soup maker for an easy lunch or supper. The chilli gives it a nice kick

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Starter, Supper

Time 1h10m

Number Of Ingredients 7

½ butternut squash (about 500g), peeled and chopped into 4cm cubes
½ tbsp olive oil
1 onion , diced
1 small garlic clove , thinly sliced
1 mild red chilli , deseeded and finely chopped
400ml vegetable stock
2 tbsp crème fraîche , plus more to serve

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Toss the butternut squash in a roasting tin with the olive oil. Season and roast for 30 mins, turning once during cooking, until golden and soft.
  • Put the roast squash into the soup maker, along with the onion, garlic, most of the chilli and all the stock. Make sure you don't fill the soup maker above the max fill line. Season well. Press the 'smooth soup' function.
  • Once the cycle is complete, season well, and add the crème fraîche. Blend briefly once again until the soup is creamy. Add a little extra stock or boiling water if you prefer a thinner soup, and serve in bowls with a swirl of crème fraîche and the reserved chopped chilli.

Nutrition Facts : Calories 272 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.53 milligram of sodium

BUTTERNUT SQUASH SOUP WITH CHILI AND CREME FRAICHE



Butternut Squash Soup With Chili and Creme Fraiche image

Make and share this Butternut Squash Soup With Chili and Creme Fraiche recipe from Food.com.

Provided by English_Rose

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1 butternut squash, peeled and deseeded
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 garlic clove, thinly sliced
2 red chili peppers, deseeded and finely chopped
3 1/2 cups vegetable broth, hot
4 tablespoons creme fraiche, plus more to serve

Steps:

  • Heat the oven to 400°F.
  • Cut the squash into large cubes, about 1.5in across, then toss in a large roasting tin with half the olive oil.
  • Roast for 30 mins, turing once during cooking, until golden and soft.
  • While the squash cooks, melt the butter wih the remaining oil in a large saucepan, then add the onions, garlic and 3/4 of the chili.
  • Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  • Tip the squash into the pan, add the broth and creme fraiche then whizz with a stick blender until smooth.
  • Taste the soup and adjust the seasoning according to taste.
  • Serve the soup with swirls of creme fraiche and a scattering of the remaining chopped chili.

Nutrition Facts : Calories 297.8, Fat 15.6, SaturatedFat 6.3, Cholesterol 28.2, Sodium 41.4, Carbohydrate 41.4, Fiber 6.8, Sugar 9.8, Protein 4.2

BUTTERNUT SQUASH AND CHILLI SOUP



Butternut Squash and Chilli Soup image

Beautiful, creamy soup. The original recipe called for creme fraiche, but I only had Greek yoghurt and substituted. It gave a lovely, slightly sharp contrast to the squash. Obviously you could use vegetable stock instead of chicken stock if you wished.

Provided by Snowbunny Andorra

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

1 kg butternut squash
2 tablespoons olive oil
1 tablespoon butter
2 onions, diced
1 large garlic clove, sliced
2 red chilies, finely sliced
2 chicken stock cubes (vegetarian)
230 g Greek yogurt

Steps:

  • Preheat your oven to 200C (or 180C for a fan oven).
  • Peel the butternut squash, remove the pips and chop into cubes about 4cm across.
  • Place on a baking tray and toss with half the olive oil, then place in your oven. Cook for 30mins, or until soft, turning once.
  • Meanwhile, melt the butter in a large pan, together with the remaining olive oil. Add the onion, garlic and chilli, cover and cook at a very low heat for 15-20 minutes, or until soft.
  • When all cooked, combine in the pan, add the stock cubes and 600ml of boiling water, then the Greek yoghurt.
  • Blitz with a stick blender, or in batches in a regular blender to achieve a silkier texture.
  • Season to taste and serve with a small drizzle of yoghurt and a few strips of finely chopped chilli.

Nutrition Facts : Calories 234.7, Fat 10.2, SaturatedFat 2.9, Cholesterol 7.9, Sodium 615.9, Carbohydrate 37.2, Fiber 6.3, Sugar 9, Protein 4

BUTTERNUT SQUASH SOUP WITH SPICED CRèME FRAîCHE



Butternut Squash Soup with Spiced Crème Fraîche image

Provided by Allison Vines-Rushing

Categories     Soup/Stew     Milk/Cream     Vegetable     Thanksgiving     Vegetarian     Spice     Squash     Butternut Squash     Fall     Shallot

Yield Serves 8

Number Of Ingredients 16

3 pounds butternut squash
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
2 cups sliced shallots
1/3 cup smashed garlic cloves
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
1 spice purse (1 bay leaf, 1 thyme sprig, 1 star anise, 4 whole peppercorns wrapped in cheesecloth and tied closed with kitchen string)
1/2 cup white wine
1 tablespoon sugar (optional)
8 cups vegetable stock
1/2 cup heavy cream
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly grated licorice root (optional)
Spiced Crème Fraîche , for accompaniment

Steps:

  • To roast the squash, preheat the oven to 350°F.
  • With a vegetable peeler, remove the skin from the squash. Carefully cut the squash in half lengthwise. Scoop out and discard the seeds. Place the squash on a baking sheet and drizzle with the olive oil. Roast the squash until it is soft and caramelized, about 30 minutes.
  • To make the soup, in a large soup pot over medium heat, melt the butter and then add the shallots, garlic, salt, white pepper, and spice purse. Cook until the shallots are soft and translucent, about 3 minutes. Add the wine and cook until the mixture is reduced by half, about 3 minutes. Add the squash, sugar, stock, and cream. Cook until all of the flavors meld together, 20 to 30 minutes. Remove the spice purse and season with the cinnamon, nutmeg, and licorice root.
  • Puree the soup in a blender, being careful not to overload the blender with the hot soup. (Before turning on the machine, be sure the lid is tightly secured and covered with a towel to prevent the hot mixture from escaping.)
  • Strain through a fine strainer and serve with Spiced Crème Fraîche.

BUTTERNUT SQUASH CHILI



Butternut Squash Chili image

Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! -Jeanne Larson, Mission Viejo, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 50m

Yield 8 servings (2 quarts)

Number Of Ingredients 15

1 pound ground beef or turkey
3/4 cup chopped red onion
5 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1-3/4 to 2 cups water
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 can (14-1/2 to 15 ounces) tomato sauce
3 cups cubed peeled butternut squash, (1/2-in. cubes)
2 tablespoons cider vinegar
Optional: Chopped avocado, plain Greek yogurt and shredded mozzarella cheese

Steps:

  • In a Dutch oven over medium heat, cook beef and onion, crumbling meat, until beef is no longer pink and onion is tender, 6-8 minutes., Add next 5 ingredients; cook 1 minute longer. Stir in water, both types of beans, diced tomatoes and tomato sauce. Bring to a boil; reduce heat. Stir in squash; simmer, covered, until squash is tender, 20-25 minutes. Stir in vinegar. , If desired, serve with chopped avocado, Greek yogurt and shredded mozzarella cheese.

Nutrition Facts : Calories 261 calories, Fat 8g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 704mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 8g fiber), Protein 18g protein. Diabetic Exchanges

GISELA'S BUTTERNUT SQUASH SOUP



Gisela's Butternut Squash Soup image

This is a recipe given to me by my mother before she passed away. As with anything involving butternut it's a little time intensive but it's well worth it! So creamy and delicious! Garnish with croutons and/or parsley, and serve with garlic bread.

Provided by SouthAfricanSweetie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 8

2 tablespoons butter
1 onion, finely chopped
1 (14.5 ounce) can chicken broth
1 (2 pound) butternut squash - peeled, seeded, and cut into 1-inch cubes
1 orange, juiced
1 orange, juiced and zested
3 tablespoons sour cream
salt and pepper to taste

Steps:

  • Melt butter in a large saucepan or soup pot over medium heat, and cook and stir the onion until translucent, about 5 minutes. Pour in the chicken broth, and stir in the butternut squash cubes, orange juice, and orange zest. Bring to a boil, reduce heat, and simmer until the squash cubes are tender, 15 to 20 minutes.
  • Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour back into the pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. Whisk in sour cream until smooth, and season to taste with salt and pepper. Heat over medium-low heat until almost simmering, and serve hot.

Nutrition Facts : Calories 245.1 calories, Carbohydrate 42.6 g, Cholesterol 22.3 mg, Fat 8.6 g, Fiber 7.5 g, Protein 4.5 g, SaturatedFat 5.1 g, Sodium 531.7 mg, Sugar 15.7 g

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