Butternut squash soup with chilli & crème fraîche

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(291 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)

erinniimi's picture

Really enjoyed this soup. Made it in my slow cooker, and made the leftovers into a curry type dish by adding stock, lentils, potatoes and curry powder by slowcooking it overnight and serving with rice as a healthier alternative to a traditional sauce!

patricia_jones2408's picture

I made this soup on Saturday and my boyfriend and I were very impressed with the outcome. I added some diced pan-fried chorizo to it just before serving. I will definitely be making this again.

laireyclairey's picture

I didn't have any chillis so used some medium hot sweet chilli sauce (about 2 dessert spoon full) and found it delicious! Love this soup!

angiegough81's picture

Lovely soup, made it for a starter on Boxing Day and everyone commented on how nice it was. Really easy to make too which is always a bonus!

jon_bennett's picture

Never been a great lover of soup but this is lovely and really simple

sasher's picture

I love this simple recipe. I added sweet potato with it as well which made it taste even more yummy. I did add a bit too much chilli though which certainly gave it some heat but great for the cold spell we had in winter.

graley's picture

I make a lot of soup as a way of increasing my children's veg intake.
However this was not one of my favourites. I like butternut squash in soup but found this particular soup rather cloying.

bat_bren's picture

Great winter warmer to freeze

emmas29's picture

I am a great soup lover, and this quite possibly is the best I have ever tasted!!! I have had it twice in the past week, and could eat another pan full right now!
I used 'Courge de Nice' (a very large dense orange fleshed squash with a flavour similar to butternut), and to cut down on the calories I left out the butter and used low fat crème fraiche. I also fried some cumin seeds with the onion and chilli. Delicious!!!!!!

gtownshend's picture

Made it for an American friend for thanks giving, it was AMAZING! and so easy i am making it for christmas now

juliafrancis's picture

I used rapeseed oil for roasting in my Philips Air Frfyer! Bought ready cubed butter nut squash! Used my liquidiser to blend. Much easier than stick blender. Go easy on the chillies you can add more if needed... I used low fat fromage frais instead of creme fraiche. Tastes absolutely delicious ! Very healthy ! Will be making this regularly!

tb0134's picture

I did this one as part of a healthy meal for 44 Fit Fans at Hibernian FCs Community Foundation. Roasted the diced butternut and also added diced sweet potato, used rapeseed oil forthe roasting and used dried chilli seeds rather than fresh, and passed the blitzed mix through a seive. Heated it up in a slow cooker for 3 hours, and drizzled a 0% Greek Yoghurt and light Soya milk mix with a syringe when serving.
Went down very well, and had a nice hot afterkick to it! as well as being about as low fat as you could get.

lucykros's picture

Love this soup - really hearty and soothing, with a lovely kick of chilli. I added an extra chilli because I do like a kick, and also added some potatoes just because they were there and needed using (cubed, sauted when onion etc were softened, then stock and waited until potatoes were soft before adding the squash). Even my husband who (weirdly) does not get along with soup loved this. And a beautiful colour too - just what you want on cold wintry afternoons!

bethndale's picture

Excellent recipe for using up bumper crop of squash, onions and chilli's from the garden. Enjoyed by all the family will definitely be making it again.

bethndale's picture

Lovely warming soup, ideal for using up a bumper crop of squash, chilli and onions from the garden. Will definitely be making it again.

hannah1977's picture

Delicious and simple, the heat of the chilli is lovely. I halve my butternut squash (leave the skin on) scoop out the seeds, drizzle with oil and roast, then when it's cooked you can just scoop out the flesh. This saves peeling, maybe losing a fingertip or two and means you get every last bit of lovely squash in your soup.

brennie72's picture

Yummiiiiiie, also works with half fat creme fraiche and dried chilli flakes.

Metrotile1250's picture

This soup is simply delicious! Very easy to make.
Made this for an autumn lunch today but could easily grace a dinner party table. As far as soups go, this is easily in my top 100%.

ajbreen's picture

A lovely soup, but found that it needed more chilli - would add chilli seeds next time. Served with crispy pancetta pieces on top.

lornac54's picture

Just made this. I cut the butternut squash in half, removed the seeds and filled the holes with the onions, chilli and garlic. Sprinkled with olive oil and roasted the whole lot for an hour. I cut the squash into chunks (including the skin) when it was cooked then blended everything with chicken stock. Added some maple syrup into the blender near the end. It is delicious!!! Will be making this again at the end of the week as have got visitors and I know there won't be any left of this batch. So easy, no peeling and tastes wonderful. I love it!


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