Butternut squash soup with chilli & crème fraîche

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(274 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

    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

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  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 (322)

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??

jburton's picture

I think the sugar the recipe is referring to would be natural sugars in the squash as you are not actively adding actual sugar to it. I could be wrong so maybe someone else may put me right but I'm pretty confident that's what they mean. So not to worry.

Kreena's picture

This is easy, quick and delicious. I can't wait to make it again!

jaki85n's picture

Really delicious. I added some chopped ginger & fresh chopped coriander & it was gorgeous.

toobusytocook's picture

I have made this soup before and it was absolutely delicious. This time I added 200g spinach to the onions and used yogurt instead of crème fraiche. Used green chillies instead of red as I didn't have any. It was divine. Will be making it again!!

eggsalive's picture

Possibly the best soup I have made to date. It was absolutely amazing.

Luckuli's picture

Just made this soup, it is so delicious, doesn' t even need much seasoning. I tried to make it a bit healthier so used only olive oil - no butter and instead of creme fraiche I used little bit of coconut puree/cream. Didn' t have big butternut squash so I made it with one parsnip and one sweet potato and it is just gorgeous. Will be making it again!

giddygannit's picture

Iv just made it too, it was amazing, I tried to make it a bit healthier too by using soy sauce instead of olive oil and butter, instead of using creme fraiche I used wasabi, and I didnt have a butternut squash so used an apple. A real treat, will be making it again!

flod's picture

Sounds as if you didn't actually make this soup!! ;))

Kamillanlarsen's picture

I just made this and it was delicious! My first time making soup and it was so easy. Definitely making it again!

lapinpatricia's picture

Such an easy soup to make and yet absolutely delicious! I didn't have any crème fraîche so we ate it without and it was still lovely. We could still taste the butter and the olive oil used in the preparation.

CSB's picture

A friend made this for me and it was delicious! I'd thoroughly recommend.... in fact, my husband who claims he doesn't like butternut squash has declared he would eat it again! In response to Kitafee's comment about preparing the squash, try just cutting the squash in half and roasting it in the skin (adding the garlic gloves to the centre) and then scooping it out once cooked. I've seen this on a cooking programme and will be trying it this way when I make it. It'll probably take slightly longer to roast but will be easier than cutting and peeling it beforehand!


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