Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(309 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

    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. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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 :)
21st Mar, 2017
Thanks for the tip about peeling.. It's such a nightmare :D
13th Feb, 2017
erm so maybe I'm a bit mad but I added 7 cloves of garlic that I roasted with the squash + 2 more that I added to the onion and chilli and I'm kid you not it was beautiful!! The roasted garlic was definitely a good thing to do. Maybe a bit overkill with the amount of garlic? I guess I'll find out tomorrow from others at work...
Lili2's picture
17th Sep, 2017
Tried your roasted garlic addition and I agree it worked very well! Thanks!
13th Dec, 2016
Too creamy with 4tbs of creme fraiche, could probably get away with 2. Also, as some others have suggested, add a load of black pepper and some cumin or smoked paprika to deepen the flavour.
9th Dec, 2016
Highly recommended this soup, so easy to make and was a real winner at my dinner party. Friends all loved it
30th Nov, 2016
Lovely soup and easy to make. For more flavour, I added a teaspoon of cumin - stirred into the onion mix a few minutes before adding the squash. Also, I reserved a third of the roasted squash, adding them before serving to keep some texture in the dish.


8th Jan, 2014
Just made this , lovely, but can I freeze it?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.