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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22nd Nov, 2012
Lovely warming soup, ideal for using up a bumper crop of squash, chilli and onions from the garden. Will definitely be making it again.
14th Nov, 2012
Delicious and simple, the heat of the chilli is lovely. I halve my butternut squash (leave the skin on) scoop out the seeds, drizzle with oil and roast, then when it's cooked you can just scoop out the flesh. This saves peeling, maybe losing a fingertip or two and means you get every last bit of lovely squash in your soup.
11th Nov, 2012
Yummiiiiiie, also works with half fat creme fraiche and dried chilli flakes.
Metrotile1250's picture
10th Nov, 2012
This soup is simply delicious! Very easy to make. Made this for an autumn lunch today but could easily grace a dinner party table. As far as soups go, this is easily in my top 100%.
7th Nov, 2012
A lovely soup, but found that it needed more chilli - would add chilli seeds next time. Served with crispy pancetta pieces on top.
5th Nov, 2012
Just made this. I cut the butternut squash in half, removed the seeds and filled the holes with the onions, chilli and garlic. Sprinkled with olive oil and roasted the whole lot for an hour. I cut the squash into chunks (including the skin) when it was cooked then blended everything with chicken stock. Added some maple syrup into the blender near the end. It is delicious!!! Will be making this again at the end of the week as have got visitors and I know there won't be any left of this batch. So easy, no peeling and tastes wonderful. I love it!
4th Nov, 2012
This was great, I used double the garlic otherwise made it the same as instructed. I found it very flavourful and didnt even add salt and pepper to my serving.
4th Nov, 2012
I didn't have any creme fraiche so used half a tin of coconut milk instead - delicious! I'm making it again for lunch today.
31st Oct, 2012
I'd highly recommend adding some fresh ginger to this...tastes fantastic!
31st Oct, 2012
I made this soup this week and it is gorgeous. I followed the recipe and used 2 red chillies which has made it very spicy, lots of heat. My husband loves it but it is probably a bit too hot for me. I will do it again and next time use slight less fresh chillies!


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