Butternut squash soup with chilli & crème fraîche

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(302 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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28th May, 2013
Nice soup although a bit sweet. Definitely needs more chilli to offset the sweetness. I put the suggested 2 chillies in and had to also add chilli flakes. Easy recipe.
27th May, 2013
Made this yesterday for friends - it was very tasty and had a pleasant kick to it but I did cheat by using a teaspoon of hot lazy chillies from a jar (which are already prepared) rather than fresh chillies. We all loved it, though
17th May, 2013
Lovely soup. I added some extra spices and served with some warm homemade mediterranean bread.
29th Apr, 2013
Easy and yummy recipe.
23rd Apr, 2013
Extremely easy to make and sooooo tasty. I made this for a starter at Christmas and my guests loved it. I now make this all the time but use One Cal Spray instead of butter and a half fat Creme Fraiche so it's great when on a diet.
20th Mar, 2013
Brilliant - not my comment, but from those who came to eat it!! A good hearty soup. Slightly too much chilli for my palate, but left out the chilli dressing the 2nd time and even better comments. Many thanks.
20th Mar, 2013
Very delicious and satisfying. Will definitely make again, thanks!
16th Mar, 2013
Love this soup!! I put all the veg plus oil and butter in the roasting dish and cooked for 40 mins. When cooked, tipped the veg into a large pan together with the stock & seasoned it. Didn't have crème fraîche so stirred same quantity of half fat long-life cream at the blending stage. P.S. I stab the butternut squash all over, put it in the microwave for about 5 mins then let it cool a bit. That way it is far easier to peel.
5th Mar, 2013
Wonderful soup!!!! I will make this again and again and..... (It looked like the picture too!!)
25th Feb, 2013
This soup is lovely and very warming and filling. I found that cutting the squash in half, scooping out the seeds and roasting it until the flesh is soft is much kinder on the hands than trying to cut it up raw. Also, when it is cooked you can peel the skin off quite easily so you don't waste any! I will certainly be making this again, it was a hit.


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