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)

chish and fips's picture

Can't say I had the same response as you, Michaela as only the dog in the house at the time so didn't want to risk it but great soup nonetheless! I added a lemongrass I had and it was still super.

joi77's picture

you meant bowls?:)

richardhanney's picture

We can only hope!

ievakris's picture

It was absolutely delicious!!
However, instead of creme fraiche I used low fat greek yogurt!
I don't think it made much of a difference, me and my family loved it!

traceyjhutty's picture

Tried this recipe, as I had a butternut squash in cupboard which needed using up, so glad I did, this soup is really lovely. Didn't have any crème fraiche so don't know what difference it would make, but great as it was. Definitely one to make in winter.

The Reddrops's picture

Yum this is delicious! Didn't have enough butternut squash in so did with half carrots. Didn't have Creme fraiche either but lovely and healthy without. Will make again!

toriadonaldson's picture


AmandaUK's picture

Absolutely adore this soup! Made more often now the cold weather has arrived. Simply delicious.

bellapenny83's picture

Delicious! Used 2 garlic cloves instead of 1, dried chilli flakes instead of fresh and a good splash of milk instead of crème fraiche, and it was perfect. Lovely with a warm cheese scone :-)

grandmatorufus's picture

Delicious, I put in Thai herbs as no chili and it was liked by all

luckyjc's picture

Yum, absolutely gorgeous as a cheap, warming and delicious Sunday soup. Just enough chilli for a good kick, but not actually 'hot'. Will be my standby comfort food this winter I think!

mandylous's picture

This Soup is great, I added a little fresh ginger also! Will deffinately be cooking this again and again!!

monkeyb0b's picture

What a great recipe, I've made this twice now and have found its a hearty soup for a night shift. Full of flavour and a lot better than anything out of a can!

Only comments on the recipe is that it definitely needs both chillis in the pot when you cook it otherwise you cant taste it. I also didn't bother with the butter or cream in the second batch and thought it made very little difference

miss_georgina's picture

Really like this soup! I realised after cutting up my squash that I definitely didn't have anywhere close to a 1kg. But I'm always mixing recipes up a bit with what I've got in the fridge. I roasted the squash with some garlic and also a red pepper. Once the roasting was done and onion with chilli fried, I blended everything together with a tin of carrots, the stock and some paprika and cayenne pepper. It was delicious! I think, like with any recipe, when you're making the soup just taste as you go. Yum!

Jacqui C.'s picture

Best soup I've ever made,the whole family love it and that's saying something!
Love the kick the chilli gives it,and the creme fraiche gives it a lovely creamy texture ,would recommend doing double the quantity as is so good.

smartbenne's picture

This is a favorite! I make a 'slimming world' version of this by using fry light instead if olive oil and butter.. I also do not put chilli in, I just grind chilli flakes on top of each bowl, that way, my young children get to enjoy it without the spice! I have had it tasting bland, but I think that maybe because the squash is 'old' -I have left it in the veg rack for too long. I just add a little sweetener to offset this, but it's only happened twice! I freeze it without the creme fraiche in...

juliapea's picture

Simple and delicious - highly recommended. I used chilli flakes instead of fresh chilli just because I have them in. I have also added sweet potato and a few carrots, also with really good results.

ladyl1's picture

Don't get the hype with this soup, was bland. So many better recipes on here.

trampskin's picture

Lovely easy soup, I like it with some chopped chorizo thrown in, just sweat with the onions...

barrybubbles's picture

Easy to make, prepping a squash isn't that tricky! I had a slightly small squashy too so just added a bit less stock. Has it really got that much sugar in it though??


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