Butternut squash soup with chilli & crème fraîche

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(312 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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2nd Dec, 2012
I used rapeseed oil for roasting in my Philips Air Frfyer! Bought ready cubed butter nut squash! Used my liquidiser to blend. Much easier than stick blender. Go easy on the chillies you can add more if needed... I used low fat fromage frais instead of creme fraiche. Tastes absolutely delicious ! Very healthy ! Will be making this regularly!
1st Dec, 2012
I did this one as part of a healthy meal for 44 Fit Fans at Hibernian FCs Community Foundation. Roasted the diced butternut and also added diced sweet potato, used rapeseed oil forthe roasting and used dried chilli seeds rather than fresh, and passed the blitzed mix through a seive. Heated it up in a slow cooker for 3 hours, and drizzled a 0% Greek Yoghurt and light Soya milk mix with a syringe when serving. Went down very well, and had a nice hot afterkick to it! as well as being about as low fat as you could get.
28th Nov, 2012
Love this soup - really hearty and soothing, with a lovely kick of chilli. I added an extra chilli because I do like a kick, and also added some potatoes just because they were there and needed using (cubed, sauted when onion etc were softened, then stock and waited until potatoes were soft before adding the squash). Even my husband who (weirdly) does not get along with soup loved this. And a beautiful colour too - just what you want on cold wintry afternoons!
22nd Nov, 2012
Excellent recipe for using up bumper crop of squash, onions and chilli's from the garden. Enjoyed by all the family will definitely be making it again.
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!


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