Calabrian Chili Butternut Squash Soup

Roasted squash, sweet fennel, and caramelized aromatics make this velvety soup, with a Calabrian chili oil for heat. Finished with crispy sage, creme fraiche, and spicy croutons.

Why You'll Love Calabrian Chili Butternut Squash Soup

Roasting the squash and fennel first builds sweetness that balances the Calabrian chili heat. The crème fraîche and crispy sage on top add richness and crunch against the smooth puree.

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

Cook Time 40 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4

Course: Dinner, Main Course, Soup

Cuisine: Californian, Italian

Calories: 2041

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 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

Notes

Storage: The soup base keeps well, store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, stirring occasionally since it can catch on the bottom. Keep the crispy sage, croutons, and chili oil separate and add them fresh at serving, they won't hold their crunch once stored.

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