Butternut squash soup in a bowl garnished with chilli & crème fraîche

Butternut squash soup with chilli & crème fraîche

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(513 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 a dairy product made from separating whole milk or cream into fat and…

  • 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.

  2. Cut 1 peeled and deseeded butternut squash into large cubes, about 4cm/1½in across, then toss in a large roasting tin with 1 tbsp of the olive oil.

  3. Roast for 30 mins, turning once during cooking, until golden and soft.

  4. While the butternut squash cooks, melt 1 tbsp butter with the remaining 1 tbsp olive oil in a large saucepan, then add 2 diced onions, 1 thinly sliced garlic clove and ¾ of the 2 deseeded and finely chopped red chillies. 

  5. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.

  6. Tip the butternut squash into the pan, add 850ml hot vegetable stock and 4 tbsp 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.

  7. Return to the pan, gently reheat, then season to taste.

  8. 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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Hayley Miller's picture
Hayley Miller
26th Jun, 2020
Easy to make, tastes delicious. I added a roasted red pepper and a spoon of ginger to add some extra flavour.
Lily Blueman's picture
Lily Blueman
28th Apr, 2020
I normally microwave the butternut squash to help the peeling challenge. We love this soup!
Tom Forster's picture
Tom Forster
14th Apr, 2020
Love this recipe!! I use it time and time again
Keeley Atherton's picture
Keeley Atherton
12th Apr, 2020
Lovely recipe. I roasted the squash a bit longer and when it was added to the pan I allowed it all to simmer for a few minutes. It was silky smooth when I blended it with a stick blender. I used a splash of double cream instead of creme fraiche and, for a bit of extra depth of flavour, I added some dark soy sauce. My family loved it.
22nd Jan, 2020
Delicious soup. Made this vegan by substituting Flora for butter and soya milk for creme fraiche. Didn’t have chillies so used chilli flakes. Followed the advice of others and left the peel on the squash. It disappeared once liquidised and made a beautiful smooth soup.
15th Jan, 2020
This is soooooo good! I will do anything to avoid prepping butternut squash (peeling etc!) so used cubed frozen BNS along with frozen onions - made this a super speedy soup to make! I also added a squeeze of lemon juice at the end to bring out the flavours (and need less salt!). :)
3rd Jan, 2020
Absolutely delicious! The base of this recipe is also very adaptable. Sometimes I don't fancy spicy so I'll add cumin and ground coriander at the end.
Leelijordan's picture
19th Dec, 2019
So simple to make and absolutely delicious! I added in some ginger as recommended by another post here... Devine!!
25th Nov, 2019
My Mrs's favourite soup. I add a teaspoon of fresh chopped ginger and it gives it a lovely extra kick!
Ivansellar's picture
19th Nov, 2019
Easy to make. Glad I made it. No adjustments needed. Just perfect.


Louise Howlett's picture
Louise Howlett
9th Nov, 2019
Does anyone know if you can freeze this? Or how long it will last?
goodfoodteam's picture
10th Nov, 2019
Thanks for your question. You can freeze this soup at the end of step 6 or any leftovers. All our freezable recipes are marked with a blue star above the nutritional information.
Jenn Hoff's picture
Jenn Hoff
17th Sep, 2019
I live in the US and the only red chili peppers we have here are HOT! I am so confused by the term "mild red chilis." Can someone describe what their chilis look like? Are they long and thin? Or are they just talking about like bell peppers or something? I can substitute a jalepeño, but it's green...
goodfoodteam's picture
19th Sep, 2019
Thanks for your question. Mild red chillies are readily available in UK supermarkets. They are often Fresno or Serenade chillies, Google these varieties to see what they look like. A jalapeno chilli would make a good alternative with regards to heat. We hope this helps.
7th Nov, 2018
Delicious autumnal butternut goodness! I added some sage and worked well.
8th Jan, 2014
Just made this , lovely, but can I freeze it?
S Morrice's picture
S Morrice
14th Jun, 2020
I found that transferring the cooked squash to a bowl and then mashing it with a fork made the stick blending process much easier/quicker. Also used quark rather than creme fraiche to lower the fat content.
13th Nov, 2017
Gorgeous! Didn't have any fresh chillies so I used about 1 tsp of dried chilli flakes. I also used a 500g packet of ready to use frozen squash. Didn't bother roasting it, just added it in after sweating the onions. Let it cook in the stock for 10 minutes then blitz as usual. Fuss free and very tasty.
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