Butternut squash soup in a bowl garnished with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(338 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 chillies, 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.

  2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

  3. Roast for 30 mins, turning once during cooking, until golden and soft.

  4. While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies. 

  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.

  7. Return to the pan, gently reheat, then season to taste.

  8. Serve the soup in bowls with swirls of crème fraîche and a scattering of the remaining chopped chilli.

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Comments, questions and tips

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14th Sep, 2018
Tasty, but a bit toooo creamy and rich. I’ll halve the amount of crème fraîche next time (or perhaps try adding whole milk instead?). I couldn’t really taste the chilli - maybe mine were too mild. I might add a pinch of dried chilli flakes next time too.
2nd Sep, 2018
Possibly my favourite soup in the world! I always keep the peel on and roast it for extra long. The skin ends up paper thin and adds to quality when it's blended well. I sometimes use extra garlic, sprinkle dried chilli over the squash before it goes in the oven and/or serve it with finely chopped chilli, parsley and pumpkin seeds.
7th Mar, 2018
Loved this soup, I felt the liquidiser step was really needed to remove the graininess. I used one small red chilli which was very very spicy. We enjoyed it but I might follow the recipe and use two mild chillies next time.
2nd Mar, 2018
There's always one isn't there? I found this bland in the extreme and struggled to get some flavour into it, feeling it really suffered from the absence of carrots. Plenty of heat, just right in fact, from the chillies but whether the recipe (doubtful as so many have raved about it) or the quality of the squash (maybe underripe?) or perhaps the stock (Tesco's Finest Vegetable) I don't know but I will go back to my old recipe and let others enjoy this. It really wasn't worth the effort for us.
28th Jan, 2018
First time making soup. Nearly ended up in casualty trying to peel the butternut squash, redecorated the kitchen with my stick blender but oh... so worth it. This soup is totally delish and very filling. Superb, especially if you're looking to lose weight and on a nutritious but calorie controlled diet (like me!)
17th Nov, 2017
Such a nice soup! Now it is one of my favourites. I added a few sprinkles of dried rosemary to the onion and garlic and it turned out wonderfully. Next time I would add a little less creme fraiche
9th Oct, 2017
Two onions was far too much - next time I will use one or half of one. Other than that it's a really rich, tasty soup.
24th Sep, 2017
Just made it and it's so lovely! Very easy to make and cheap too. Turned out very smooth and creamy with a spicy kick. Thank you:)
24th May, 2017
What I love about this recipe is thst it's not too sickly sweet like most squash or pumpkin soups. The crème fraîche was omitted until serving so we could choose our own amount. Lovely!
4th Mar, 2017
Delicious kick from the chilli in this creamy butternut soup! No need to peel your butternut squash if you've got time to roast at 180C for 45 mins or so either; the skin goes beautifully golden and soft so you can just cut it up and add to your onions, garlic and chilli :)


8th Jan, 2014
Just made this , lovely, but can I freeze it?
13th Nov, 2017
Gorgeous! Didn't have any fresh chillies so I used about 1 tsp of dried chilli flakes. I also used a 500g packet of ready to use frozen squash. Didn't bother roasting it, just added it in after sweating the onions. Let it cook in the stock for 10 minutes then blitz as usual. Fuss free and very tasty.