Butternut squash soup with chilli & crème fraîche

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(327 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 Nov, 2009
Baaaam!! Awesome. East to make and Tasty!!
23rd Oct, 2009
I love this soup, it's really tasty and simple to make. I make a batch to take with me to work and spend all morning looking forward to it!
20th Oct, 2009
Just tried this recipe and it tastes delicious. Didn't stick to the original recipe as I roasted everything together, even sprinkling on a few chilli flakes in with them. I, like another contributor, only had one onion in so chopped a couple of sticks of celery and added that instead. Put 2 whole garlic cloves in as I didn't think it was necessary to chop them up.Blended in 2 batches after adding to the blender more chilli flakes, and seasoning with pepper. Really good soup, the recipe of which I guess would be versatile enough to jiggle about with and change to ones own personal liking.
17th Oct, 2009
really enjoyed this soup. used some celery as we only had one onion and it gave it a lovely extra bit to the flavour. Also cooked all the vegetables in the roasting tin with the squash - came out lovely. I usually cook the squash with the skin on and then scoop it out with a spoon when it's coked and soft - much less faff then peeling it when it's hard.
17th Oct, 2009
I've never cooked butternut squash before and tried this soup. Very easy to make and I liked the chilli but found it a bit too sweet.
13th Oct, 2009
Made this last night with homegrown 'Sweet Dumpling' squash. I used 3 cloves of garlic and the suggested 2 de-seeded chillis which gave it just the right level of heat and spice. Had the soup for lunch today - yum! Would make it again, maybe trying it with another kind of squash as I have lots of different kinds to get through!
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.


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