Butternut squash soup with chilli & crème fraîche

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(316 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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AVPGrowYourOwn's picture
16th Sep, 2013
I made this for a starter to a dinner party on saturday and the comments were: "delicious! Can I have the recipe?" and "that has to be one of the best soups i've ever eaten" and my husband "can I have more bread to clean the bowl" haha. Needless to say it was an instant hit and it was absolutely delicious and will be a regular meal for us. The only difference is I served with a little double cream swirl instead of creme fraiche and topped with some tender basil leaves for presentation.
jacochi's picture
8th Sep, 2013
So simple to make and so tasty! I added some garlic cloves when roasting the butternut squash and is was lovely!
24th Aug, 2013
Very simple to make, low in fat and surprisingly tasty for a short list of ingredients. Omitted Creme fraiche.
29th Jul, 2013
Really, really good soup! I used a teaspoon of chilli flakes instead of fresh chillies and 4 tablespoons of natural yogurt instead of crème fraiche. Very tasty and very spicy - delicious with crusty bread.
28th May, 2013
Absolutely delicious! I have made this a few times and always use a little less olive oil. I also use olive oil instead of butter. I've used fresh chillies and dried chilli flakes equally successfully and I often add a little cumin when cooking the onions. Great flavour, great smooth soup.
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.


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