Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (322)

jennythomas21's picture

Really yummy and easy. Used single cream I had instead of creme fraiche and still great.

karendawn426's picture

Beautiful soup, all my family loved this. Butternut squash was a tough one to peel though.

rinbag's picture

I made this soup for my boyfriend and I to have at work and I was really pleased with it. It was very simple to make (I microwaved the butternut squash for easier peeling) and it tasted great. I added a bit more chilli and some paprika though for an extra kick. Yum.

srscott's picture

I made a variation of this soup using a sunshine squash. I used cream cheese instead of creme fraiche, and added a bit of fresh basil and some lentils to bulk it up a bit (I like chunky soups!)

08775h's picture

Delicious soup!!

chloevance's picture

I made this soup as part of a birthday meal for my Dad, which everyone thoroughly enjoyed, even the children ( aged, 4,7 & 8 ) An absolutely lovely soup which is perfect for autumnal weather. I added a little extra fresh chilli as i had some in, and finished off with adding a little cream on the top before serving up.
Thank you for a super recipe which all of my family enioyed !!

peteba's picture

add a pinch of white pepper :)

chillilover's picture

Delicious! Really easy - I added extra chilli and some coocked chicken breast too for added protein. Very nice indeed.

laurahobby's picture

I make this soup all the time. I usually use less stock to make it thicker. I also roast the squash with the peel on, just halved. It makes it much easier to peel/scoop out.

chloecharlotte21's picture

Made this yesterday - so different to all other squash soups I have made. This one is so flavourful and with just the right amount of heat (I used dried chilli flakes). I used half fat crème fraîche to make it a bit healthier and it was fine. This is such a lovely soup I will be making it again and again! Comfort food AND healthy!!

sofia11's picture

I loved this soup. Easy to cook and tasty.

stephenjoanne's picture

Sorry not draughts sake .... My daughters sake lol

stephenjoanne's picture

Amazing soup! Honestly I am the queen of soups but this is one of the simplist recipes I've used with the most gorgeous results. Will be making again and again. Was worried it wouldn't be thick enough but the texture s perfect. Only used 1 chilli mainly for my draughts sake but we found that to be just right, a background of warmth whilst still be able to taste the butternut squash flavor.

lizleicester's picture

Simple and delicious. Used chicken stock and didn't have fresh chillies so used chilli sauce instead and the result was lovely.

bubble3000's picture

i made this the other day but doubled the recipe. i baked the butternut squash then peeled it when it was done as suggested in the comments which made it a bit easier! it was yummy but i will probably add more chilli next time

sharon0102's picture

Just made this delicious soup, very easy to make. Added an extra chilli and only 2 tablespoons of crime fraiche to have more of a fiery bite. Will definitely make it again..

Nami Park's picture

It was beautifully full flavoured! I'm making it once a week; it makes two nice lunches for two. Next I'll try using full-fat yoghurt instead of Creme Fraiche although I'm not sure whether I'll get the same creamy texture.

lovetobake12's picture

Made this a few weeks back and everyone loved it Making it tomorrow but im dreading trying to cut the Butternut Squash though!!!!?

blackjack2's picture

Roast Butternut squash first at 200c for 40 mins then scoop out flesh and add to other ingredients. Much easier!

debbiestoddard09's picture

If you microwave the squash on high for 1min-90 secs it's much easier to chop and peel :-)


Questions (1)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.