Butternut squash soup with chilli & crème fraîche

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(303 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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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!!!!!
11th Jan, 2015
Was fantastic, took advice of another reader and added milk instead (2tbsp). Was gorgeous will make again but we have weak palettes so may try with one chilli next time.
10th Jan, 2015
Made this soup for my daughter and her 3 hungry children. They loved it, can't wait till I feed them some more. This is not advertising, just a tip on where to get your butternut squash; Tesco do a huge squash for £1.
29th Nov, 2014
Delicious soup! Made this as a started for when my in-laws came and all bowels were licked clean. I didnt add too much chilli as my 2 year old had some too and she love it as well. Will definitely make it again.
chish and fips
16th Feb, 2015
Can't say I had the same response as you, Michaela as only the dog in the house at the time so didn't want to risk it but great soup nonetheless! I added a lemongrass I had and it was still super.
19th Dec, 2014
you meant bowls?:)
25th Jan, 2015
We can only hope!
23rd Nov, 2014
It was absolutely delicious!! However, instead of creme fraiche I used low fat greek yogurt! I don't think it made much of a difference, me and my family loved it!
14th Nov, 2014
Tried this recipe, as I had a butternut squash in cupboard which needed using up, so glad I did, this soup is really lovely. Didn't have any crème fraiche so don't know what difference it would make, but great as it was. Definitely one to make in winter.


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