Butternut squash soup with chilli & crème fraîche

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(330 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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11th Nov, 2015
Absolutely gorgeous - really tasty, no substitutes - a favourite!! Will be making regularly :)
8th Nov, 2015
I made this soup after having some very similar in a National Trust café - absolutely delicious, would thoroughly recommend!
pikolet's picture
5th Nov, 2015
This is a very good and very easy recipe. I did tweak it just a bit though. I used only one chilli but compensated by adding 2 cloves of garlic. I didn't think it needed the whole amount of stock so only used about 600ml. Also, I made it more decadent (and fattening) by using double cream instead of the creme fraiche. Yummy!!!
30th Oct, 2015
Didn't bother roasting, melted butter and added cumin seeds and crushed garlic for 30 secs, than added chopped squash, sweet potato, red onion, red pepper and chilli along with 2 bay leaves and sauted for 15 mins. Added stock and simmered for 15 mins then blended (remove bay leaves first!) Seasoned with rock salt and added tbsp. desiccated coconut. Delicious. Didn't use the crème fraiche.
16th Oct, 2015
Soooo good!
16th Oct, 2015
A simple soup packed full of flavour. Absolutely delicious!
14th Oct, 2015
Delicious, I've added 1 sweet potato , found it a bit watery - I'll probably add more ( or buy bigger) squash . But the flavour is beautiful
12th Oct, 2015
This soup is nice, but on the bland side of delicate. I was underwhelmed. I did substitute 1/2 tsp of crushed red chilli flakes for the fresh chillies, because the only fresh chillies I had were bird's eye (and so far from the mild variety specified in the recipe). These were cooked with the onion & gave the soup a pleasant background warmth -- but I still didn't feel like the squash flavour was enough to carry the whole soup once blended. If anyone can offer any suggestions with regard to making the squash flavour a bit more concentrated, I'd be very grateful.
10th Jan, 2016
I would make sure your squash is not underweight and try roasting it with the skin on - just cut it into quarters top to bottom. Let it cool after cooking and the skin just peels off and you can scoop out the seeds, Obviously this takes a bit longer to cook! I also wouldn't fry the veg separately but roast it for the last 20-25 minutes in the same tin with the oil and butter. Also definitely at least one more clove of garlic! Hope this helps.
anita n
11th Oct, 2015
This is by far one of the nicest soups I've ever made.its really simple but really tasty.I made it in the slowcooker on low for 6 hours then blended....yummy.it freezes well too.....just don't add the creme fraiche if freezing, add it when cooking after defrosting. Lovely recipie!


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