Butternut squash soup with chilli & crème fraîche

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(313 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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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!
30th Dec, 2012
Never been a great lover of soup but this is lovely and really simple
29th Dec, 2012
I love this simple recipe. I added sweet potato with it as well which made it taste even more yummy. I did add a bit too much chilli though which certainly gave it some heat but great for the cold spell we had in winter.
28th Dec, 2012
I make a lot of soup as a way of increasing my children's veg intake. However this was not one of my favourites. I like butternut squash in soup but found this particular soup rather cloying.
11th Dec, 2012
Great winter warmer to freeze
11th Dec, 2012
I am a great soup lover, and this quite possibly is the best I have ever tasted!!! I have had it twice in the past week, and could eat another pan full right now! I used 'Courge de Nice' (a very large dense orange fleshed squash with a flavour similar to butternut), and to cut down on the calories I left out the butter and used low fat crème fraiche. I also fried some cumin seeds with the onion and chilli. Delicious!!!!!!
10th Dec, 2012
Made it for an American friend for thanks giving, it was AMAZING! and so easy i am making it for christmas now


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