Butternut Squash Soup

Autumn colour in a bowl! As the days start getting shorter, this soup is perfect for a cosy night in. Rich and creamy, it also gets a little kick of heat from some chillies.


  • 1 butternut squash, peeled and deseeded
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 2 onions, diced
  • 1 garlic clove, thinly sliced
  • 2 red chillies, deseeded and finely chopped
  • 850ml vegetable stock
  • 4 tbsp creme fraiche
  • Handful of pumpkin seeds, to serve


  1. Begin by preheating your oven to 200°C / 180°C / Gas Mark 6. Cut your butternut squash into large cubes (about 4cm), then pop in a roasting tin and drizzle over 1 tbsp of the oil. Roast for 30 minutes until soft and golden.
  2. While your squash is cooking, melt the butter in a saucepan with the remaining oil, then throw in the onions, garlic and chilli. Cover and cook on a very low heat for 15-20 minutes, until the onions are soft and translucent.
  3. Add the butternut squash to the pan along with the vegetable stock and creme fraiche, then blend everything together until smooth. Alternatively, add all the ingredients into a soup maker.
  4. Continue to gently heat the soup, season to taste, then serve in bowls and scatter with the pumpkin seeds.

Lead image: jenifoto via Getty images.