Butternut squash soup with chilli & crème fraîche

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(291 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 (333)

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.

kezmeeks's picture


I made this soup even though I had barely any of the ingredients! No onion and used milk instead of creme fraiche. Plus I added some smoked bacon which is very tasty!

Oh I used baby low salt stock so I could share it with my 1 year old.

Even with all that messing about it is still good!

corrinamoore's picture

Really nice soup and really easy to make............ Healthy too!

daren1001@aol.com's picture

This is a very tasty soup and I have made this a few times. For all you peeps out there that want a twist, sprinkle the surface with ceyenne pepper when serving or add to soup if you need a bit more heat. I have also added 4 fresh skinned and chopped tomtatoes in just after the onions have softned. My favourite though is to leave out the chilli and drizzle the oil from a good jar of Mango Pickle into the dish before taking to table. Be careful not to put to much on. Yum Yum

Tiffany1983's picture

This is the first soup I've ever made and it's delicious! Have made it a few times now, very tasty!

ashleyhouston71's picture

absolutely amazing soup! one of the nicest (and easiest) soups iv made, will def be favourite on my lunch menu :)

lenithac's picture

Only used 1 chilli but was still amazing! My husband who don't normally like soups, loved the spicy sweet combination!

chicken1902's picture

Made this for dinner tonight after having it for lunch in Oxford. Stunningly easy and yummy yummy yummy! I didn't have any creme fraiche so used double cream instead and really good substitute!

pearlhoque's picture

Very yummy & easy least if you roast the squash in chunks and peel afterwards.

west1871's picture

Nice roasted taste, roasted the garlic cloves whole and some carrots and left over peppers. Used chilli flakes added at the end for the warmth and really enjoyed. Added a teapoon of creme fraiche into the serving bowl instead of adding to the pot to make it more to my taste.

donnalovescheese's picture


aimeewoods's picture

I've made this several times now and i've really really enjoyed it. It's not too complicated to make either!!

If it helps anyone, i've been roasting the butternut squash in halves for 20 mins, then peeling and chopping afterwards and roasting for another 20 minutes, which i've found much much easier than trying to cut and peel raw :)

fairley13's picture

Fabulous soup, very moreish, I made this for a change from my normal lentil or vegetable soup with the intention of sharing it with my hubby, but he never gets the chance to eat it because its normally finished by the time he gets home at the end of the week.;-)

markswifey's picture

Really yummy soup! My little girl really loved it too!

chichi13's picture

Made a couple of times and just altered Amount of stock as my squash not always as big as recipe calls for. Have made with chilli flakes if no fresh ones in stock and sometimes milk instead of creme fraiche. A simple and versatile recipe with great yummy results!!

jjlawlor's picture

this was so yummy that I struggled to not gobble down the rest. Made 1/2 the recipe as I only had 400g squash and used dried whole chilli instead of fresh. Am dairy-intolerant so missed out the creme fraiche.
It easily made 2 big bowls so the full recipe ought to serve 4.
I will be making this again!!!! nom nom


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