Butternut squash soup with chilli & crème fraîche

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(282 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

    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 (329)

fidorka's picture

Made this combining leftovers from halloween pumknin and half of butternut squash! I have used a tablespoon of red curry paste instead of chillies as i did not have any and it was absolutely georgous. As an extra i scattered homebaked croutons on top and chopped spring onion to make it a bit more substantial on a cold day. Will be making again and again.

louiseshepherd11's picture

Just made this for lunch and it was yummy. I added a whole medium chilli and it was possible a little too hot so I will add less next time and just sprinkle more on top at the end as required.

kmorgan246's picture

This soup was really easy to make and yummy!! Also very cheap!!

streetkidwalking's picture

I forgot to rate.

streetkidwalking's picture

This is a lovely soup and very easy to make. I cut the butternut squash in half and sprayed with oil. I then used some lazy chilli and spooned it into the cavity left by the seeds, adding some grated dried garlic I had in. I chopped the top and bottom off the onion and took the skin off and then I put the whole lot in the oven to cook for 40 mins. Once cooked I let it cool for a bit and zapped the lot in the blender with the vegetable stock. The creme fraiche give it a lovely creamy taste and makes a great addition. I'll make this again.

numberonegoat's picture

So so yummy - I used 2 birdseye chillis (with seeds!) to make it nice and spicy.

corrinamoore's picture

Excellent soup, really easy to make and very tasty

thedrewdrop's picture

Easy to make and delicious! I will make it again and probably again.

lilmst's picture

Easy to make and quick, made when having dinner guests over and it went down a treat.

rbarton22's picture

Very easy to make and delicious

josophine851's picture

Fantastic - hearty, tasty and filling. Might try with a little less creme fraiche next time. Will be making this again.

helenannie19's picture

I made this recipe in preparation for a busy week at work, as a quick filling lunch. Really easy recipe to follow. Even my boyfriend who doesn't normally eat vegetables liked it!

juliapinney's picture


samkirk's picture

Amazing. V easy. Much nicer roasting the butternut squash rather than cooking it with the onions like i've done in the past. Made with chicken stock, lazy chilli from a jar and no creme fraiche. Also did a no chilli one for the kids, and they loved it too.

tabidd's picture

Whipped this one together with a few substitutions:
1) Single cream instead of creme fraiche
2) Spring onions instead of white onions

(using up leftovers in the fridge)

It was beautifully sweet, cleanly flavored and had two chaps who are anti any meat-free meals, very happy! :)

sylviapearson's picture

Delicious and easy. I made this using Philadelphia cream cheese instead of creme fraiche... still delicious!

seard007's picture

I make this soup over and over again, and I find if you use 1 dried chillie instead of fresh, that it gives it the right amount of heat

imelda's picture

I haven't made this yet but was reading the comments with a view to trying it. I hate chopping butternut squash so usually halve it, deseed it, put it into a baking tray, cover with tin foil and roast in a hot oven til it is soft, then it scoops out easy-peasy. I use this as a base for all sorts of sauces for curries, bolognese and soups and as a way of sneaking veg into my children

northclare's picture

Good, but just missing a little something

dishymummy's picture

Oh boy this is now my favourite soup! I have made butternut squash soup before but wasn't keen on the sweet flavour but this is just delicious. I did take on board the other comments and also like the heat of chillies so left the seeds in and used chicken stock. I also added some fresh ginger which gives it a zing.
I found it easier to cut the squash in half length ways, scoop out the seeds and place some garlic in each half. I sprayed with light oil and then roasted. When it has cooled slightly you can scoop out the gorgeous flesh really easily and discard the skins.


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