Butternut squash soup with chilli & crème fraîche

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(274 ratings)

Prep: 15 mins Cook: 50 mins


Serves 4

Come in from the cold to a warming bowlful of autumn

Nutrition and extra info

  • Freezable
  • Vegetarian


  • kcal264
  • fat15g
  • saturates7g
  • carbs28g
  • sugars17g
  • fibre6g
  • protein5g
  • salt0.61g
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  • 1 butternut squash, about 1kg, peeled and deseeded
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 onions, diced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, thinly sliced
  • 2 mild red chilli, deseeded and finely chopped
  • 850ml hot vegetable stock
  • 4 tbsp crème fraîche, plus more to serve


  1. Heat oven to 200C/180C fan/gas 6. Cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with half the olive oil. Roast for 30 mins, turning once during cooking, until golden and soft.

  2. While the squash cooks, melt the butter with the remaining oil in a large saucepan, then add the onions, garlic and ¾ of the chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  3. Tip the squash into the pan, add the stock and the 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.

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Comments (322)

tchadfield's picture

3 stars as I must be missing something. It was a bit watery and lacked deep flavour, more heat than taste. Not sure I will be making it again as I prefer the coconut based ones I think.

gorgeous george's picture

Even though I didn't have any crème fraiche this soup was so nice. I will definitely make it again. 5 stars

Amanda-uk19's picture

What can I say,what a beautiful tasty soup,it just oozes comfort and flavour and is very Morerish,it won't stop calling me.Fantastic recipe and will be making it a lot more from now

fairystoryteller's picture

YUM! Just made this to use up a spare butternut squash. Used chilli flakes because I had no fresh chillis and I haven't added the crème fraiche because I intend to freeze it. However, I think the soup tastes lovely without so will offer some on the side for those who want the extra richness. I think it would be nice with some chopped coriander as others have suggested. A keeper and I'll be making this again.'s picture

I don't normally post but I always read the reviews before I make something from this site However I just wanted to add to all the positive comments this was BY FAR the most delicious (& quickest ) soup I have made in ages. Roasted the Butternut squash (no need to peel!) in Olive oil & chilli flakes as I had no fresh chillies; added extra garlic clove to onions. Crème fraiche gave soup a lovely thick texture; Ready in 30 mins scrumptious quite hearty & rich so only 1 bowl needed & the rest in the freezer for another time!

ellyhorne's picture

Loved this soup - just had dried chilli flakes so used those and chopped some spring onion to garnish at end - plus used yoghurt as no creme fraiche. Was still delicious!!!!!

sweete83's picture

Was fantastic, took advice of another reader and added milk instead (2tbsp). Was gorgeous will make again but we have weak palettes so may try with one chilli next time.

dixie9's picture

Made this soup for my daughter and her 3 hungry children. They loved it, can't wait till I feed them some more. This is not advertising, just a tip on where to get your butternut squash; Tesco do a huge squash for £1.

michaelaproctor's picture

Delicious soup! Made this as a started for when my in-laws came and all bowels were licked clean. I didnt add too much chilli as my 2 year old had some too and she love it as well. Will definitely make it again.

chish and fips's picture

Can't say I had the same response as you, Michaela as only the dog in the house at the time so didn't want to risk it but great soup nonetheless! I added a lemongrass I had and it was still super.

joi77's picture

you meant bowls?:)

richardhanney's picture

We can only hope!

ievakris's picture

It was absolutely delicious!!
However, instead of creme fraiche I used low fat greek yogurt!
I don't think it made much of a difference, me and my family loved it!

traceyjhutty's picture

Tried this recipe, as I had a butternut squash in cupboard which needed using up, so glad I did, this soup is really lovely. Didn't have any crème fraiche so don't know what difference it would make, but great as it was. Definitely one to make in winter.

The Reddrops's picture

Yum this is delicious! Didn't have enough butternut squash in so did with half carrots. Didn't have Creme fraiche either but lovely and healthy without. Will make again!

toriadonaldson's picture


AmandaUK's picture

Absolutely adore this soup! Made more often now the cold weather has arrived. Simply delicious.

bellapenny83's picture

Delicious! Used 2 garlic cloves instead of 1, dried chilli flakes instead of fresh and a good splash of milk instead of crème fraiche, and it was perfect. Lovely with a warm cheese scone :-)

grandmatorufus's picture

Delicious, I put in Thai herbs as no chili and it was liked by all

luckyjc's picture

Yum, absolutely gorgeous as a cheap, warming and delicious Sunday soup. Just enough chilli for a good kick, but not actually 'hot'. Will be my standby comfort food this winter I think!


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