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A bowl of creamy orange soup, garnished with a dollop of cream, a fried sage leaf, and a drizzle of orange oil on top.

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
Cook Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Main Course, Soup
Cuisine: Californian, Italian
Calories: 2041
Ingredients Equipment Method Nutrition Notes

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

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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