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)

katrinas52's picture

Made this soup today, it was lovely and filling but used double cream instead.

falcoprincess's picture

made without crème fraîch as we didnt have any in but it tastes gorgeous, and im not even a lover of Butternut squash!!

mummybailey's picture

really lovely tasty soup, i left out the chillies because it was for the whole family which included a 3 and a 1year old who both loved it with some crusty dipping bread! it was still very tasty

simon_tew's picture

Quick, easy, cheap and delicious! Will definitely do this one again.

recipesearcher's picture

I added an extra clove of garlic and used one and a half red chillis plus seeds and the result was delicious.

bermont's picture

Really tasty soup and very easy to prepare.

richard3107's picture

This is a lovely autumnal soup. Made it for the first time last night and like a few others deviated a bit from the original recipe by adding chilli flakes as well as 2 de-seeded chillis, 4 cloves of garlic and added thyme to the butternut squash before roasting. I think this is the best soup I've made and its easy!!!!!!

kathrynyoung's picture

when cutting butternut squash i find it easier to cut the squash in half so you have 2 short pieces and then you can stand it up on its end and cut down the side to remove the skin, have made this soup, i like quite alot of chilli in it otherwise i find the squash a bit sweet, also make it with a bag of tesco value sweet potatoes (1kg) which is also nice, great value makes 5-6 portions for less then £1, freezes well

matt66's picture

A really tasty recipe perfect those cold autumnal evenings or dinner parties, and butternut is in season too. I made a slight variation in using chicken stock and chilli flakes, but this did not take away from the taste. Easy to cook with only a slight wait while the squash is cooking....enjoy!

krissyb's picture

This is my favourite soup from this website! We used 2 garlic cloves and hot chillis - the end result was a soup with quite a bite to it which was just to my taste. Make sure you use plenty of seasoning. Delicious!

flossyflyfoot's picture

Lovely soup, but did pack a punch for me but then I'm not one for hot chillies. As I made a batch I'm missed out the creme fraiche part so that I can freeze the remainder and then add it back in once I've defrosted and during the reheating process..... very nice, will look forward to another bowl, was very filling too...

lauren_hawley's picture

If you are struggling with cutting the butternut squash, try roasting it first and adding it in towards the end of the cooking as it not only makes it easier to cut up, it also gives the soup a really delicious dimension

janer0binson's picture

Superb soup & so easy. I didn't have any Creme Fraiche but it was great without it.

katey81's picture

I have never had butternut squash before, and I am a bit hesitant trying new things, glad I did go for it because this is absolutely gorgeous, I made it tonight to have tomorrow for lunch, but very tempted to have some now. will definitely make this again.

little_lady's picture

This recipe was easy to make. I followed it step by step but left out the garlic. The final result looked nice although didn't taste too good, maybe a little too much creme fraiche. Must just be my taste buds as everyone else seemed to like it. I will be making this again but I may improvise.

billyjo141's picture

I have made this soup lots of times, it really is a favourite. I try to buy a b/squash with a longer 'neck' that way you get more flesh, as the 'bulb'holds all the seeds.

nickyhoare's picture

First time using butternut squash and very impressed with results. Soup was lovely and rich tasting.

didichick's picture

Gorgeous soup! So easy and yummy! Best way I found to approach the cutting of the butternut squash is to cut it in half length-ways, scoop out the seeds and just roast it in the oven along with the onions and garlic. Once it has cooled a little it's easy to remove the skin- it mostly falls off with a little encouragement. Good luck- and bon ap =)

clairebrownhill's picture

Thank you for this recipe - i love butternut squash so it was great to find a new recipe and even my fussy boyfriend loved it. were making it again this weekend! i may try it with double cream instead of the creme fraiche though, i guess you could also use milk for a lower fat version. I will add more chilli though and try and roast the BNS for as long as possible, even to it getting blackened, that way you get the roast flavour in your soup.

laura-jayne's picture

This is my first ever attempt at home-made soup. It's easy and delicious. Next time i'll add a bit more chilli.


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