Butternut squash soup with chilli & crème fraîche

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(283 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 (330)

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.

jacochi's picture

So simple to make and so tasty! I added some garlic cloves when roasting the butternut squash and is was lovely!

kfurber's picture

Very simple to make, low in fat and surprisingly tasty for a short list of ingredients. Omitted Creme fraiche.

oliviae's picture

Really, really good soup! I used a teaspoon of chilli flakes instead of fresh chillies and 4 tablespoons of natural yogurt instead of crème fraiche. Very tasty and very spicy - delicious with crusty bread.

alisonpg's picture

Absolutely delicious! I have made this a few times and always use a little less olive oil. I also use olive oil instead of butter. I've used fresh chillies and dried chilli flakes equally successfully and I often add a little cumin when cooking the onions. Great flavour, great smooth soup.

ccgraham's picture

Nice soup although a bit sweet. Definitely needs more chilli to offset the sweetness. I put the suggested 2 chillies in and had to also add chilli flakes. Easy recipe.

monicacoyle's picture

Made this yesterday for friends - it was very tasty and had a pleasant kick to it but I did cheat by using a teaspoon of hot lazy chillies from a jar (which are already prepared) rather than fresh chillies. We all loved it, though

wubada's picture

Lovely soup. I added some extra spices and served with some warm homemade mediterranean bread.

natalie_tadeusz's picture

Easy and yummy recipe.

apalgal's picture

Extremely easy to make and sooooo tasty. I made this for a starter at Christmas and my guests loved it. I now make this all the time but use One Cal Spray instead of butter and a half fat Creme Fraiche so it's great when on a diet.

tomtom101's picture

Brilliant - not my comment, but from those who came to eat it!! A good hearty soup. Slightly too much chilli for my palate, but left out the chilli dressing the 2nd time and even better comments. Many thanks.

vickielov's picture

Very delicious and satisfying. Will definitely make again, thanks!

fulgencio's picture

Love this soup!! I put all the veg plus oil and butter in the roasting dish and cooked for 40 mins. When cooked, tipped the veg into a large pan together with the stock & seasoned it. Didn't have crème fraîche so stirred same quantity of half fat long-life cream at the blending stage. P.S. I stab the butternut squash all over, put it in the microwave for about 5 mins then let it cool a bit. That way it is far easier to peel.


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