Butternut squash soup with chilli & crème fraîche

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(304 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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Jacqui C.
8th May, 2014
Best soup I've ever made,the whole family love it and that's saying something! Love the kick the chilli gives it,and the creme fraiche gives it a lovely creamy texture ,would recommend doing double the quantity as is so good.
22nd Apr, 2014
This is a favorite! I make a 'slimming world' version of this by using fry light instead if olive oil and butter.. I also do not put chilli in, I just grind chilli flakes on top of each bowl, that way, my young children get to enjoy it without the spice! I have had it tasting bland, but I think that maybe because the squash is 'old' -I have left it in the veg rack for too long. I just add a little sweetener to offset this, but it's only happened twice! I freeze it without the creme fraiche in...
3rd Apr, 2014
Simple and delicious - highly recommended. I used chilli flakes instead of fresh chilli just because I have them in. I have also added sweet potato and a few carrots, also with really good results.
1st Mar, 2014
Don't get the hype with this soup, was bland. So many better recipes on here.
26th Feb, 2014
Lovely easy soup, I like it with some chopped chorizo thrown in, just sweat with the onions...
24th Feb, 2014
Easy to make, prepping a squash isn't that tricky! I had a slightly small squashy too so just added a bit less stock. Has it really got that much sugar in it though??
jburton's picture
15th May, 2014
I think the sugar the recipe is referring to would be natural sugars in the squash as you are not actively adding actual sugar to it. I could be wrong so maybe someone else may put me right but I'm pretty confident that's what they mean. So not to worry.
15th Feb, 2014
This is easy, quick and delicious. I can't wait to make it again!
26th Jan, 2014
Really delicious. I added some chopped ginger & fresh chopped coriander & it was gorgeous.
26th Jan, 2014
I have made this soup before and it was absolutely delicious. This time I added 200g spinach to the onions and used yogurt instead of crème fraiche. Used green chillies instead of red as I didn't have any. It was divine. Will be making it again!!


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