Calabrian Chili Butternut Squash Soup

Deeply roasted squash, sweet fennel, and caramelized aromatics come together in this velvety soup-punctuated by a Calabrian chili oil that delivers just enough heat. Finished with crispy sage, crème fraiche, and spicy croutons, it's both rustic and refined.

Why You'll Love Calabrian Chili Butternut Squash Soup❤️

This is not your average winter squash soup-roasted squash and fennel bring sweetness, while Calabrian chilis deliver heat and complexity. Finished with a swirl of crème fraîche, chili oil, and crispy sage, it's cozy and elevated all at once. Perfect for chilly nights or a NYE warm-up in a bowl.

Tips and Tricks

• Roast squash face down for maximum caramelization and flavor depth.
• Reduce stock and cream separately to concentrate richness and keep the soup from being watery.
• Always blend in batches and finish with small adjustments of acid and salt-it makes all the difference.

Variations

• Vegetarian version: Use high-quality vegetable stock and skip the crème fraîche or use a plant-based version.
• Extra spicy: Add an additional Calabrian chili or drizzle in extra chili oil before blending.
• Smoky twist: Add a pinch of smoked paprika or char the fennel and garlic before roasting.

Substitutions

• Use delicata or kabocha squash in place of butternut if that's what you have on hand.
• Sherry vinegar can be swapped for red wine vinegar or a splash of balsamic in a pinch.
• No crème fraîche? Use sour cream, Greek yogurt, or leave it off for a dairy-free version.

Best served with

• Grilled cheese with fontina or taleggio
• A crisp arugula salad with lemon vinaigrette
• A glass of chilled Chardonnay or skin-contact white
• Chunky sea salt crackers for dipping

How to Store Leftovers

• Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or stock to loosen if needed.
• Chili oil and croutons should be stored separately-croutons in an airtight container at room temperature, and chili oil in the fridge. Re-crisp croutons in the oven or toaster before serving.

Common Questions

Calabrian Chili Butternut Squash Soup

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Deeply roasted squash, sweet fennel, and caramelized aromatics come together in this velvety soup-punctuated by a Calabrian chili oil that delivers just enough heat. Finished with crispy sage, crème fraiche, and spicy croutons, it's both rustic and refined.

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Prep Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course: Dinner, Main Course, Soup

Cuisine: Californian, Italian

Calories: 2041

Ingredients Equipment Method Nutrition

Ingredients

  

• 1-2 butternut squash
• ¾ onion roughly chopped
• 3 cloves garlic roughly chopped
• 1 bunch sage whole leaves
• ½ bulb fennel roughly chopped
• 1 tablespoon olive oil
• ½ cup heavy cream
• 2 ½ cups chicken stock
• 2 tablespoon sherry vinegar
• 1 tablespoon lemon juice
• Kosher salt to taste
• Black pepper to taste
• 1 tablespoon crème fraiche
• 3 Calabrian chilis whole
• 1 tablespoon Calabrian chili oil
• 3 tablespoon avocado oil
• 2 slices sourdough bread
• 1 tablespoon olive oil

Equipment

• Blender
• NutriBullet or small blender
• Fine Mesh Strainer
• Knife and cutting board
• Medium Pot
• Small saucepan
• Sheet Pan

Method

 

Roast the Squash & Aromatics

1. Cut butternut squash in half lengthwise, drizzle with avocado oil, and season with kosher salt. Place face down on a sheet pan and roast at 425°F for 40 minutes.
2. At the 20-minute mark, toss onions, garlic, fennel, sage, and 3-4 Calabrian chilis in avocado oil and scatter around the squash. Roast for the remaining time.

Reduce Stock & Cream

1. In a pot, bring stock to a boil, then lower to a simmer and reduce by half.
2. In a separate saucepan, bring cream to a boil, reduce heat, and simmer until reduced by half.

Blend the Soup

1. Remove squash seeds and scoop flesh into a blender.
2. Add roasted aromatics, ¾ of the reduced stock, and ¾ of the reduced cream. Blend until smooth.
3. Add sherry vinegar, lemon juice, salt, and pepper. Blend again to finish.

Fry the Sage

1. In a small pan with avocado oil over medium heat, fry sage leaves for 30-40 seconds until crisp. Transfer to paper towel-lined plate.

Make the Calabrian Chili Oil

1. In a small blender or NutriBullet, combine Calabrian chilis, chili oil, and avocado oil. Blend until smooth.
2. Strain through a fine mesh sieve into a bottle. Set aside.

Make the Croutons

1. Tear sourdough into bite-size pieces. Toss with Calabrian chili oil and olive oil.
2. Spread on a baking sheet and bake at 450°F for 8-10 minutes until crisp. Set aside.

Nutrition

Calories: 2041kcalCarbohydrates: 200gProtein: 43gFat: 127gSaturated Fat: 40gPolyunsaturated Fat: 13gMonounsaturated Fat: 66gCholesterol: 160mgSodium: 1763mgPotassium: 4216mgFiber: 23gSugar: 44gVitamin A: 81727IUVitamin C: 188mgCalcium: 631mgIron: 13mg

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