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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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!
traceyjhutty's picture
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.
The Reddrops
5th Nov, 2014
Yum this is delicious! Didn't have enough butternut squash in so did with half carrots. Didn't have Creme fraiche either but lovely and healthy without. Will make again!
31st Oct, 2014
25th Oct, 2014
Absolutely adore this soup! Made more often now the cold weather has arrived. Simply delicious.
24th Oct, 2014
Delicious! Used 2 garlic cloves instead of 1, dried chilli flakes instead of fresh and a good splash of milk instead of crème fraiche, and it was perfect. Lovely with a warm cheese scone :-)
Grandmatorufus's picture
17th Oct, 2014
Delicious, I put in Thai herbs as no chili and it was liked by all
5th Oct, 2014
Yum, absolutely gorgeous as a cheap, warming and delicious Sunday soup. Just enough chilli for a good kick, but not actually 'hot'. Will be my standby comfort food this winter I think!
18th Sep, 2014
This Soup is great, I added a little fresh ginger also! Will deffinately be cooking this again and again!!
23rd Aug, 2014
What a great recipe, I've made this twice now and have found its a hearty soup for a night shift. Full of flavour and a lot better than anything out of a can! Only comments on the recipe is that it definitely needs both chillis in the pot when you cook it otherwise you cant taste it. I also didn't bother with the butter or cream in the second batch and thought it made very little difference


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