Butternut squash soup with chilli & crème fraîche

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(326 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. 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, questions and tips

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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.
6th Nov, 2016
This soup is really nice, I am so glad I found it. I made if for a dinner party the night before and it was perfect the next day. I added extra garlic and all of the chilliest not just 3/4 and it was lovely. The warming kick from the chillies is just right I wouldn't be able to take it much hotter. I can't wait to do it again soon.
1st Nov, 2016
This is now my new favourite soup; it is sweet, spicy and delicious! I recommend 3 cloves of garlic, a tablespoon of dried chilli flakes and lots of black pepper. The creme fraiche wasn't necessary if you're trying to keep this healthy BUT definitely made it extra yummy! For quick squash prep- microwave the squash whole for 10-20 mins to soften. Cut in half, roast and scoop the squash from the skin.
23rd Oct, 2016
I made this recipe for the first time today. Having read the comments I added more garlic as well as some cumin, coriander and paprika. I also substituted fresh chillies for just under 1/2 tsp chilli flakes. The result? A fantastic tasting soup with just the right amount of heat from the chilli flakes. Oh and it's easy to make too. I think this is going to be a regular for me throughout the winter. Tip: If you are looking to make this recipe quickly I would recommend buying the ready prepared squash to really speed up the process as it took me a while to prepare.
20th Oct, 2016
This is a fantastic, easy soup to make and can be made even more healthy and easier to make with a couple of changes. Instead of cooking the onions separately with butter, I simply cut the onions into wedges and roasted them with the butternut squash, along with 3 whole large cloves of garlic. I then added a tsp of 'lazy chillies' from a jar and just whizzed everything together with the stock, using a stick blender. When reheating through, I added a sprinkle of smoked paprika and semi-skimmed milk plus some 0% fat yoghurt. A splash of lemon at the end just cuts through the sweetness of the squash. This really is brilliant!
19th Oct, 2016
I didn't have fresh chilli but added 1tsp mild chilli powder, 1 tsp ground coriander and 1/2tsp ground cumin to the onions when frying them and then followed the rest of the recipe. Delicious
12th Oct, 2016
Just made this. Granted I put a bit less chilli in because our 3 year old will have it, the warmth from the chilli was there still and pleasant but it was really bland. Maybe 4 tbsp of creme fraiche was a little much but after some good slugs of black pepper and smoked paprika it was gorgeous. So if you find it lacking as some others have mentioned I highly recommend it. Lovely and warming and a great flavour. :)


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