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)

lafemmefrugal's picture

My son made this and it was delicious.

6dinnersid's picture

Whole family love this. Even my daughter who would previously only eat a famous branded tinned tomato soup.

clarice's picture

I used dried chilli flakes in place of fresh and added a little milk at the end instead of cream, it was fine.

clarice's picture

Lovely sweetish flavour with chilli in the background, very easy to make particularly as the squash is roasted. Butternut are the only squash able to be peeled with a peeler (or so I have read). Will definately make it again when I get a large squash in my veg. box.

kazhopkins's picture

Very tasty and easy to make, a firm favourite in my house :)

cocoonbarbie's picture

I only had one onion when I started to make soup, but that didn't seem to be a problem. Also had to use Bart's chilli paste and garlic paste - that made it easy also to adjust the taste. I just used
half the quantity of a low fat creme fraiche. Soup was still very rich and absolutely delicious. I always put a drizzle of yoghurt on my own bowl and this seems to cut through the sweetness. Froze half of soup. Hope it will still taste as good!

kazshaw's picture

Made this and took a portion to work for lunch - delicious and really filling. It also freezes & reheats well ... even with the creme fraiche !

kkulma's picture

The recipe looked very promising, but, as I can see in other comments, the biggest controversy is always with chilli peppers and that's how it was in my case, too. I added two medium peppers and loads of natural yoghurt (instead of creme fraiche) and the soup turned out.. burning hot! will try to add some coconut milk and curry spice, perhaps it will help. Never understimate the power of your chillies! :)

lolipig's picture

too sweet for me.. it was ok if i had it in very small quantities, but if i would try to eat a normal bowl of soup of it, it would make me nauseaus..

cbadarello's picture

Absolutely gorgeous soup and so easy to make.... Try using shallots instead of onions for a more delicate flavour... Yum yum!

runningmaddy777's picture

lovely soup!

dorothyd's picture

This soup was just so gorgeous. Used my own home grown chillies, used 4, as they are not too hot and it was just right. Will defo make again and again.

paulaguy's picture

I made this soup for a dinner party on Solstice Eve, it was easy to make and turned out really tasty and delicious, it went down well. Fantastic

kazpol's picture

Fantastic & easy. It looks great if you do the garnish but not necessary if you want a simple supper. Freezes really well too.

Ravenisdead's picture

Hate vegetables and soup but gave this a try and it is yummy! Even converted those who hate squash

vicki_mh's picture

I've just made this for next week's lunches and it's all I can do not to eat a great big bowl of the stuf right now with some crusty bread. It's absolutely delicious - probably the best soup I have ever made and perfect for the winter weather. Will make again next time I have guests over.

pollypocketpalmer's picture

This soup is delicious! Made it for the first time last night, everyone that tried it loved. I added some goats cheese to which gave it a really nice flavour

carol-ann's picture

Didn't have quite enough butternut squash the second time we made this and bulked up the quantity with carrots. Now don't make it any other way. A favorite in our household, and went down well at our Halloween party.

katarina81's picture

Lovely soup. I made it twice and I am planning making it again. Using my buttenut squashes from my allotment:)

nicolacclarke's picture

I make this regularly because it's so easy and so tasty! There is barely any chopping which I like, since making soup can be a bit time consuming. I usually use chicken stock instead of vegetable stock, it gives it a richer flavour.


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