Butternut squash soup with chilli & crème fraîche

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(278 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 (325)

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

alanjns's picture

I haven't had butternut squash before and finally got around to trying it in this soup for lunch today. Very pleasantly suprised - a lovely soup and will definately make again. Will need to adjust the chillies next time, was a bit too hot for me. I also like a previous comment about scooping out the flesh after roasting, as it was really difficult to peel!

mtanner's picture

A great winter warmer.

chriscapel's picture

Yummy, gorgeous soup!! I used 2 tsps of lazy chilli and it had a lovely kick. Will definitely make this again.

john82's picture

very tasty indeed

lu-belle's picture

Made this soup yesterday and just had some for lunch - delicious. I halved the butternut and roasted it with the onions, 2 garlic cloves and 2 home grown chillies - the skin is much easier to remove when cooked. I then just blended the veg with the stock, didn't have any creme fraiche but still very tasty without.

belindacheckley's picture

I Made this soup last night! Very simple to make! and really tasty!
I doubled the quantity and added Chilli flakes instead of fresh chilli, which was much easier and didnt effect the taste.

paganmarket1974's picture

& as per usual - I forgot to rate! Def 5 stars and a big thumbs up from me!

paganmarket1974's picture

I tried this and it was the best soup Ive ever tasted.

I did tweak it slightly to make it easier:

1. Halve the squash & remove seeds
2. Fill each half with half an onion, a garlic clove, some chopped chilli (I used one red chilli and it was ample), some chopped fresh Rosemary, drizzle each half with olive oil and season with sea salt and pepper .
3. Roast in the oven for about an hour
4. Scoop all of the flesh and your added ingredients into a blender and turn on, add chicken stock until you get the consistency you want.
5. Heat a portion up in a saucepan with 1-2 tsps of double cream

I particularly enjoyed it this way as the roasted flavours of the garlic and onion comes through too - enjoy! :-)


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