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)

ge0jane's picture

Easy to make and far better from my previous attempt at butternut squash soup- I think roasting it makes a real difference/ improvement to the texture and flavour compared to sweating/ simmering it. Have made this for two dinner parties in the last month and it was clean bowls and smiles all round!

KochinVeronica's picture


choccie_123's picture

I can only agree with all the previous comments. DELICIOUS! I used rapeseed oil as I had no olive oil and I added some left over potatoes. Will certainly be making again

emrodriguez's picture

Amazing soup - we only had a small butternut squash, about 800g, so we used two parsnips to make up some bulk and it really gave the chilli a lovely sweet taste.

juliapea's picture

A great soup - simple but really tasty. Will definitely make again.

Rob Johnson's picture

Great and with a few tweaks even better

sapnab's picture

Fantastic recipe, so easy and really tasty. Butternut squash will never seem bland again!

ayoungfoodie's picture

Wonderful recipe - try a large pinch of Oregano with the onions and chillies!

alibeefree's picture

very nice indeed, needs the chilli to counteract the sweetness, perfect balance.

juliemcgarvey's picture

Perfect Soup! I have made it twice now, and followed it fully!! beautiful. My husband even said I could serve it in a restaurant!! From him, that is saying a lot. :) Would love a tip on the easiest way to peel a Butternut squash though????

woodbyne's picture

Must confess, I bought frozen butternut squash chunks from the supermarket. They are very large chunks and can be tipped into an oiled roasting tin and cooked from frozen. I loved this soup, delicious !

mnovosel's picture

Scrape out the seeds. Do not peel just cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin season with olive oil. Roast for 30-35min until they’re tender and starting to caramelise a little. With your fingers simply peel away the thick skin.

maurissareader's picture

Just had this for dinner. Very yummy, the boyfriend liked it a lot. Roasted the squash in chilli oil as only had one red chilli. Also added 1tsp cumin to the onion, and used 1tbsp creme fraiche plus a splash of milk. Will be a regular!

Kitafee's picture

I had never made soup before and I was so proud of this, it turned out great!

I forgot how hard butternut squash is to cut up so preparation took longer than expected however.

I added some paprika and didn't use creme fraiche. so tasty!

juliaburton's picture

This is really easy to make !! We didn't use the fresh chillies we used some chilli grinder and sprinkled some of that onto the butternut squash and roasted it into the oven with a drizzle of olive oil. This is my favourite soup !

juliaburton's picture

This soup is easy to make and is delicious when its ready to serve. We didn't use the fresh chillies we used some chilli grinder but added it onto the butternut squash instead and then roasted it into the oven with a drizzle of olive oil. Its really good this soup.

lcwilson19's picture

This is a lovely soup!! I used milk and garlic olive oil with the same effect and it's just delicious.

yumminesss's picture

Beautiful soup. Didn't need bread.

helenclare5's picture

Really good soup. Worth doubling the quantities for the effort & popping a portion in the freezer! I roasted garlic cloves with the squash and also added 2 tsp of cumin with the frying onion and leek. I didn't find it needed the addition of creme fraiche at all. Great way for kids to eat veg too.

AVPGrowYourOwn's picture

I made this for a starter to a dinner party on saturday and the comments were: "delicious! Can I have the recipe?" and "that has to be one of the best soups i've ever eaten" and my husband "can I have more bread to clean the bowl" haha. Needless to say it was an instant hit and it was absolutely delicious and will be a regular meal for us. The only difference is I served with a little double cream swirl instead of creme fraiche and topped with some tender basil leaves for presentation.


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