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)

donnerkebab's picture

Gorgeous soup enjoyed by all.

marymazza's picture

I have been unable to print out your recipes recently. Nothing shows up on the page. Everything working OK my end.

jwillis6's picture

One of the best soups i've ever made, absolutely delicious. Made the full amount on Sunday afternoon, had one portion then, and then had for lunch in the office for three days of the next week. Perfect!

apalgal's picture

Incredibly easy and very tasty. The chillies give just enough heat without being over powering. My guests and I loved this soup. Ives made it many times. 5 stars!

gemmalem's picture

If I made a big batch of this on a Sunday evening - would it be ok for the next four days? Looking for an easy lunch to take to work - thanks!

marley88's picture

One of my favourite soups! I increase the amount of garlic and add grated ginger for extra flavour. Its so tasty!

crazycaterpillar's picture

Absolutely gorgeous - really tasty, no substitutes - a favourite!! Will be making regularly :)

lizziecb's picture

I made this soup after having some very similar in a National Trust café - absolutely delicious, would thoroughly recommend!

pikolet's picture

This is a very good and very easy recipe. I did tweak it just a bit though. I used only one chilli but compensated by adding 2 cloves of garlic. I didn't think it needed the whole amount of stock so only used about 600ml. Also, I made it more decadent (and fattening) by using double cream instead of the creme fraiche. Yummy!!!

Skye168's picture

Didn't bother roasting, melted butter and added cumin seeds and crushed garlic for 30 secs, than added chopped squash, sweet potato, red onion, red pepper and chilli along with 2 bay leaves and sauted for 15 mins. Added stock and simmered for 15 mins then blended (remove bay leaves first!) Seasoned with rock salt and added tbsp. desiccated coconut. Delicious. Didn't use the crème fraiche.

phillintime's picture

Soooo good!

phillintime's picture

A simple soup packed full of flavour.
Absolutely delicious!

simona8's picture

Delicious, I've added 1 sweet potato , found it a bit watery - I'll probably add more ( or buy bigger) squash . But the flavour is beautiful

ZiggyChew's picture

This soup is nice, but on the bland side of delicate. I was underwhelmed. I did substitute 1/2 tsp of crushed red chilli flakes for the fresh chillies, because the only fresh chillies I had were bird's eye (and so far from the mild variety specified in the recipe). These were cooked with the onion & gave the soup a pleasant background warmth -- but I still didn't feel like the squash flavour was enough to carry the whole soup once blended.

If anyone can offer any suggestions with regard to making the squash flavour a bit more concentrated, I'd be very grateful.

redskye0's picture

I would make sure your squash is not underweight and try roasting it with the skin on - just cut it into quarters top to bottom. Let it cool after cooking and the skin just peels off and you can scoop out the seeds, Obviously this takes a bit longer to cook! I also wouldn't fry the veg separately but roast it for the last 20-25 minutes in the same tin with the oil and butter. Also definitely at least one more clove of garlic! Hope this helps.

anita n's picture

This is by far one of the nicest soups I've ever made.its really simple but really tasty.I made it in the slowcooker on low for 6 hours then freezes well too.....just don't add the creme fraiche if freezing, add it when cooking after defrosting. Lovely recipie!

coombs2004's picture

Delicious, thick, warming soup. Only 3 in the family so had plenty of leftovers so added more stock to make an even better risotto!!! 1 x Squash for 2 gorgeous meals!

amy1245's picture

Just made this soup and really didn't enjoy it. I found it so bland and almost dry? I'd put in two chillies and 2 garlic cloves. I found it had no flavour at all (and I hate spicy food!) so I added in a big handful of coriander and blitzed that which helped a little but still it's nothing special.

sammi_jp's picture

OMG - delicious!! I'm a cooking novice but this was easy peasy and just lush!! (even though I did add the stock to the onions!!). Used natural yoghurt instead of creme fraiche and added some bugs bunny carrots but just YUM!! :)

Thanks for sharing :) xx

Rinwashere's picture

Really yummy and super easy. I halved the recipe and turned out perfect, with enough leftover for lunch tomorrow! Would make again in a heartbeat


Questions (1)

jollyboy's picture

Just made this , lovely, but can I freeze it?

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