Butternut squash soup with chilli & crème fraîche

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(304 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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1st Feb, 2013
This soup is gorgeous. Added more butter and creme fraiche.
29th Jan, 2013
My husband really enjoyed this soup! I'll definitely make it again!
25th Jan, 2013
This soup was very easy to make, and turned out really tasty! I've had butternut squash soups before which were very bland and watery, but this one had a lovely flavour, the chilli really went well with the butternut squash, and it turned out nice and thick once blended, just how my boyfriend and I like it. It was the first time my boyfriend tried anything with butternut squash in it , and he loved it. I'll definitely be making this again.
22nd Jan, 2013
Made this today. It was perfect. I made it with my own bread and was B.E.A.U.T.I.F.U.L nice and creamy and took almost no effort. Makes quite a bit so will definitely freeze some next time for lunches. Will make with half fat creme fraîche next time for that extra healthy kick. I even gave some to my one year old he loved it as well!
21st Jan, 2013
I added more Creme friache and about 2 teaspoons of dried chilli flakes as I like a lot of heat! Yummy soup!!!
19th Jan, 2013
Made using two sticks of celery instead of the second onion (all I had!), but still VERY nice!
8th Jan, 2013
Really enjoyed this soup. Made it in my slow cooker, and made the leftovers into a curry type dish by adding stock, lentils, potatoes and curry powder by slowcooking it overnight and serving with rice as a healthier alternative to a traditional sauce!
7th Jan, 2013
I made this soup on Saturday and my boyfriend and I were very impressed with the outcome. I added some diced pan-fried chorizo to it just before serving. I will definitely be making this again.
4th Jan, 2013
I didn't have any chillis so used some medium hot sweet chilli sauce (about 2 dessert spoon full) and found it delicious! Love this soup!
3rd Jan, 2013
Lovely soup, made it for a starter on Boxing Day and everyone commented on how nice it was. Really easy to make too which is always a bonus!


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