Butternut squash soup with chilli & crème fraîche

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(313 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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22nd Oct, 2013
Perfect Soup! I have made it twice now, and followed it fully!! beautiful. My husband even said I could serve it in a restaurant!! From him, that is saying a lot. :) Would love a tip on the easiest way to peel a Butternut squash though????
24th Jan, 2014
Must confess, I bought frozen butternut squash chunks from the supermarket. They are very large chunks and can be tipped into an oiled roasting tin and cooked from frozen. I loved this soup, delicious !
15th Jan, 2014
Scrape out the seeds. Do not peel just cut the squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin season with olive oil. Roast for 30-35min until they’re tender and starting to caramelise a little. With your fingers simply peel away the thick skin.
13th Oct, 2013
Just had this for dinner. Very yummy, the boyfriend liked it a lot. Roasted the squash in chilli oil as only had one red chilli. Also added 1tsp cumin to the onion, and used 1tbsp creme fraiche plus a splash of milk. Will be a regular!
3rd Oct, 2013
I had never made soup before and I was so proud of this, it turned out great! I forgot how hard butternut squash is to cut up so preparation took longer than expected however. I added some paprika and didn't use creme fraiche. so tasty!
28th Sep, 2013
This is really easy to make !! We didn't use the fresh chillies we used some chilli grinder and sprinkled some of that onto the butternut squash and roasted it into the oven with a drizzle of olive oil. This is my favourite soup !
28th Sep, 2013
This soup is easy to make and is delicious when its ready to serve. We didn't use the fresh chillies we used some chilli grinder but added it onto the butternut squash instead and then roasted it into the oven with a drizzle of olive oil. Its really good this soup.
20th Sep, 2013
This is a lovely soup!! I used milk and garlic olive oil with the same effect and it's just delicious.
20th Sep, 2013
Beautiful soup. Didn't need bread.
16th Sep, 2013
Really good soup. Worth doubling the quantities for the effort & popping a portion in the freezer! I roasted garlic cloves with the squash and also added 2 tsp of cumin with the frying onion and leek. I didn't find it needed the addition of creme fraiche at all. Great way for kids to eat veg too.


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