Butternut squash soup with chilli & crème fraîche

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(290 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)

spaghettialaguiness's picture

Delicious, I added Boursin cheese and it went down a treat.

danielleriches's picture

Just made this soup and loved it. I used 3 chillies and didn't deseed them as we like spicy stuff im our house. Defo will make again!

danielleriches's picture

Just made this soup and loved it. I used 3 chillies and didn't deseed them as we like spicy stuff im our house. Defo will make again!

katearbutler's picture

Quick and delicious

plummy's picture

Scrummy and very easy to do. Just made this as I had 2 squash to use up and wanted some warming soup in this cold weather. Didn't bother deseeding the chilli's as we like spicy food. Will make again but might not use as much stock as prefer a thicker consistency. Might also try some bacon in it as we are not veggi.

steveinthecity's picture

Don't bother peeling the squash. It liquidises easily in a blender, but if you are concerned about fibers or stringy bits, simply simmer the roasted squash in the onion and stock mix for 20 mins or so. That will really soften it up and it will liquidise beautifully. I think the skin provides a lot of flavour and always leave it on when I roast butternut squash as a veg. I found the taste perked up with the addition of lemon juice and some soured cream. I think sweet potatoe would be a good addition.

sweetiepy83's picture

Really good soup put in stronger chillies as like thing with a bit of spice. Also our butternut squash was on the small side so added in 500g of sweet potatoes that we had left in the freezer from the last soup. Beautiful texture with a glossy finish.

violenceinbustop's picture

After reading the comments was a bit worried about creme fraiche, but it worked out really well. Definitely a soup that stands out.

ellenh's picture

Nice tasty soup although the kids werent impressed. Needed more chilli and didnt need the extra creme fraiche although it looked pretty.

clairethegray's picture

Lovely Soup :)

smiler617's picture

I love this soup but a quick tip, chop up the squash and roast with the skin on, when its soft you can just scrape the flesh away, much easier on the hands :-)

sandra_mcg's picture

Really enjoyed this recipe. Easy to make and very tasty. Would definitely do this one again.

goodpuppy's picture

This recipe is delicious. All the vegetable ingredients I used came from the garden, so I used a small pumpkin instead of butternut squash, it worked very well. This is now one of my favourite soups and will definitely make again and again.

izumii's picture

Tasty soup. only criticism i have is far too much vegetable stock stated in recipe. if i make this again, will defintely use a lot less stock. it made the soup too watery in consistency, so i used a bit of corn flour to thicken it up. this did the trick, though bits congealed in the soup which spoilt it.

angelsb's picture

So easy and amazingly tasty!

kags150's picture

mmmm lovely! I would double the chilli as the heat wasn't there, but the texture and flavours were an excellent opening dinner course. Not ever cooked butternut squash before, a lovely introduction to this veg.

fraggleflea's picture

I am going through a winter soup mood and this was easy to make and quick enjoyable. I did add some sweet potato to the ingredients and roasted with the butternut squash and parsnip. I think I'd need to add more chilli for hotness and also was very thick so added semi skimmed milk to it also to think out. Lovely though...

mrmogable's picture

Really delicious soup, I made sure to season it thoroughly as before the soup didn't have much flavour. I also took the tip from Beebop and used dried chilli flakes as well as medium chillies! It gave it the perfect amount of heat :)

Didn't find the preparation too hard as I used a peeler to take off the skin then chopped it smaller than the directions said to.

rosycheeks's picture

I quickly made a variation on this today, after inviting friends round for lunch.

I didn't have time to roast, I just cooked it on the hob. I used a large white onion, leek, 3 cloves of garlic, a little sweet potato and courgette that were lurking in the fridge, a butternut squash and veg stock.

To flavour, I used some 'lazy chilli' (from a jar).

I served with half fat creme fraiche and some pumpkin seeds.

Friends loved it and I still have leftovers! One friend is allergic to dairy, egg and peanuts, so apart from the creme fraiche, she was able to enjoy this and the pumpkin seeds added a nice finishing touch for her portion.

star2501's picture

Just made this for dinner and it was lovely. Didn't used creme fraiche, but used a potato to thicken it up. Used a whole birds eye chilli (seeds included) as I love hot food.....very, very nice.


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