Butternut squash soup with chilli & crème fraîche

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(306 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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13th Oct, 2009
Deseeding the chillies definitely takes heat out. I added a half teaspoon of Harissa paste, then a second after tasting, and the heat levels were just about right. You also need to season the soup (salt & pepper) to take that initial blandness away. I would probably use a little less creme fraiche next time, but hey - it's cooking; a little trial & error never hurt eh? Definitely improves overnight too & great with some nice crusty bread! :)
13th Oct, 2009
I've made this twice now and I think its lovely, especially now its getting chilly. The second time I added more chilli, (two of our homegrown hot ones and one medium shop bought) I also used an extra squash but only half the amount of creme fraiche...it was much hotter but much much nicer, you can always offer more creme fraiche to each diner if needed.
10th Oct, 2009
Lovely, lovely soup. Very easy:)
9th Oct, 2009
This was the first time I have made soup and it was so easy!. Really tasty and the chillies came through nicely. Am making it again this weekend and making more for other people who want it! Will definitely make it next time we have people over for dinner, perfect starter.
7th Oct, 2009
this is a really tasty soup and have even converted two people who do not like butternut squash to love this soup.
3rd Oct, 2009
A really delicious soup that I have now made several times. I use chilli flakes instead of fresh chilli as dont always have them in, but this way you can add more if needed along the way. Have also made with a splash of double cream and even a splash of milk when I havent got creme fraiche....lovely with some more chilli flakes sprinkled on top!
30th Sep, 2009
Made this as a starter for a dinner party. Doubled the recipe but wish I'd put more chilli in. Guests were very complimentary. I thought the creme fraiche worked well with it. I will try using chicken stock and more chilli next time. I cut the squash into rings about 1-2 inches wide, halve them and then peel the skin from the flesh. Still hurts the hands but seems to be less dangerous this way!
30th Sep, 2009
Absolutely loved this - wasn't convinced there would be much flavour but this went down a treat!
28th Sep, 2009
Made as starter for dinner party on Saturday, doubled the quantities but used only 2 medium chillies (I tested them first) and it was just enough, a pleasant heat after sweetness of squash, also did not double the onion as used large white so did 3. Very well received and would def make again for a starter or lunch! Thanks.
27th Sep, 2009
Made this for lunch yesterday. First time have used a butternut squash and in trying to chop it up, broke my favourite knife! Not sure if there's an easier technique, but it was rock hard! Used 2 of our mild to medium home grown chillies, although I halved the recipe, so should have just used 1 mild, but still didn't think it had any heat so disappointed on that score. Soup itself was nice enough for a vegetable soup, but not enough kick and wouldn't make it again. May just be us though, as we do like a bit of spice in our food, so others may be happy with it.


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