Butternut squash soup with chilli & crème fraîche

  • 1
  • 2
  • 3
  • 4
  • 5
(329 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
9th Oct, 2016
Delicious and easy to make!
4th Jul, 2016
Delicious soup - though I did use extra garlic and added some carrots as the butternut squash wasn't quite big enough, just to make up the weight. I roasted them with the squash but cut them into smaller pieces to roast as they would take too long otherwise. The first time I made this I didn't have crème fraiche, so I used semi-skimmed milk, and the second time I did it with the crème fraiche - both were equally as good as far as we were concerned. Served it with slices of homemade Rye, Ale and Oat bread and the flavours went brilliantly together. Will happily make this recipe time and again.
17th May, 2016
Gorgeous soup enjoyed by all.
28th Mar, 2016
I have been unable to print out your recipes recently. Nothing shows up on the page. Everything working OK my end.
22nd Sep, 2016
I thinks it's because of the windows explorer you are using. I had it too. But if you click on internet options in right hand corner at the top of your screen it gives you a chance to click on internet options then open page in a different window. Then you can print.
HollyMak's picture
4th Sep, 2016
I have the same problem, I open up the PDF in a new tab and then print from there, that works for me
14th Mar, 2016
One of the best soups i've ever made, absolutely delicious. Made the full amount on Sunday afternoon, had one portion then, and then had for lunch in the office for three days of the next week. Perfect!
20th Jan, 2016
Incredibly easy and very tasty. The chillies give just enough heat without being over powering. My guests and I loved this soup. Ives made it many times. 5 stars!
2nd Jan, 2016
If I made a big batch of this on a Sunday evening - would it be ok for the next four days? Looking for an easy lunch to take to work - thanks!
29th Nov, 2015
One of my favourite soups! I increase the amount of garlic and add grated ginger for extra flavour. Its so tasty!


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.