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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5th Oct, 2015
Delicious, thick, warming soup. Only 3 in the family so had plenty of leftovers so added more stock to make an even better risotto!!! 1 x Squash for 2 gorgeous meals!
amy1245's picture
30th Sep, 2015
Just made this soup and really didn't enjoy it. I found it so bland and almost dry? I'd put in two chillies and 2 garlic cloves. I found it had no flavour at all (and I hate spicy food!) so I added in a big handful of coriander and blitzed that which helped a little but still it's nothing special.
1st Sep, 2015
OMG - delicious!! I'm a cooking novice but this was easy peasy and just lush!! (even though I did add the stock to the onions!!). Used natural yoghurt instead of creme fraiche and added some bugs bunny carrots but just YUM!! :) Thanks for sharing :) xx
17th Aug, 2015
Really yummy and super easy. I halved the recipe and turned out perfect, with enough leftover for lunch tomorrow! Would make again in a heartbeat
28th Apr, 2015
3 stars as I must be missing something. It was a bit watery and lacked deep flavour, more heat than taste. Not sure I will be making it again as I prefer the coconut based ones I think.
gorgeous george
20th Mar, 2015
Even though I didn't have any crème fraiche this soup was so nice. I will definitely make it again. 5 stars
28th Feb, 2015
What can I say,what a beautiful tasty soup,it just oozes comfort and flavour and is very Morerish,it won't stop calling me.Fantastic recipe and will be making it a lot more from now on.xxx
15th Feb, 2015
YUM! Just made this to use up a spare butternut squash. Used chilli flakes because I had no fresh chillis and I haven't added the crème fraiche because I intend to freeze it. However, I think the soup tastes lovely without so will offer some on the side for those who want the extra richness. I think it would be nice with some chopped coriander as others have suggested. A keeper and I'll be making this again.
8th Feb, 2015
I don't normally post but I always read the reviews before I make something from this site However I just wanted to add to all the positive comments this was BY FAR the most delicious (& quickest ) soup I have made in ages. Roasted the Butternut squash (no need to peel!) in Olive oil & chilli flakes as I had no fresh chillies; added extra garlic clove to onions. Crème fraiche gave soup a lovely thick texture; Ready in 30 mins scrumptious quite hearty & rich so only 1 bowl needed & the rest in the freezer for another time!
1st Feb, 2015
Loved this soup - just had dried chilli flakes so used those and chopped some spring onion to garnish at end - plus used yoghurt as no creme fraiche. Was still delicious!!!!!


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