Indulge in this Creamy Butternut Squash and Chilli Soup, a perfect blend of sweet squash and a gentle heat from chilli. This velvety soup is simple to make and ideal for cosy nights in.
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I love soup, and whether homemade or store-bought, butternut and chilli soup is always a favourite.
In the winter, I make tons of soups, and we often have them for weekend lunches or weeknight easy dinners when we need something nutritious, filling, warming and delicious.
Why I Love Butternut Squash and Chilli Soup
All soups are great, and I’ve probably got about ten favourites, but this is definitely up there with the best because:
- Making homemade butternut squash and chilli soup means that you can change the spice level to suit your tastes or make it more family-friendly.
- A soup simmering on the hob always smells fantastic.
- Roasted butternut squash soup is super nutritious, healthy, and awesome comfort food.
- Butternut squash has lots of health benefits.
- Creamy butternut squash and warm, sweet red chillies work really well together.
- It’s a super easy midweek meal to add to your meal plan.
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Ingredients For Butternut Squash and Chilli Soup
When I make my chilli and butternut squash soup, I use:
Butternut Squash
Olive Oil
Salt and Pepper
Butter
Onion
Garlic Puree
Red Chillies
Vegetable Stock
Creme Fraiche – This is optional but tones down the spice and adds a lovely creamy flavour.
You’ll Also Need
For this easy butternut squash and chilli soup recipe, you’ll also need:
- Sharp knife
- Chopping board
- Potato Peeler
- Baking Tray
- Flameproof dish or pan. I use a cast iron Dutch oven, but a very big saucepan is fine, too.
- Wooden Spoon
- Stick blender. I use a stick blender to blend the ingredients for my soup, so I can do it directly in the pan. If you are using a stand-alone blender, be very careful when transferring the soup, and leave it to cool first, according to your blender’s instructions. (Affiliate link)
How to Make Butternut Squash and Chilli Soup – Step-by-Step Instructions
Full, easy-to-follow instructions and quantities are available in the recipe card at the bottom of this post.
Step One
Preheat the oven to 180 degrees C (fan-assisted).
Step Two
Place the diced butternut squash in a mixing bowl and add the salt and pepper, and oil.
Step Three
Toss until the squash is well coated. I just stick my hands in, but if you want to stay clean, just carefully toss the bowl about a bit, moving the squash.
Step Four
Tip onto a baking tray and spread out evenly.
Step Five
Roast in the oven for 20 minutes, tossing halfway. If any are stuck, give them a little poke with a spoon or spatula to loosen them, and try to turn everything.
Step Six
Melt the butter in a large flameproof dish or pan over medium heat on the hob.
Step Seven
Add the onions and fry for 10 minutes, stirring often until softened.
Step Eight
Add the garlic and chilli and fry, stirring often, for 5 minutes.
Step Nine
Carefully tip the roasted squash in with the onions and chilli and stir well. Turn the oven off now. You don’t need it again.
Step Ten
Pour in the stock and stir it all together.
Step Eleven
Bring to a simmer. Reduce the temperature if necessary.
Step Twelve
Simmer for 10 minutes, stirring occasionally.
Step Thirteen
Remove from the heat and leave to cool a little.
Step Fourteen
Carefully blend until smooth. I use a stick blender and blend in the cooking pan.
Step Fifteen
Return to the heat, and stir through the creme Fraiche if using.
Pro Tips for the Perfect Homemade Soup
Making soup is super, super simple, but my best pro tips are:
- Don’t rush the onions. This is true of all recipes!
- Use butter if you have it. Margarine or cooking oil will do if you haven’t, but butter adds flavour.
- Taste before adding creme Fraiche. It’s a fairly creamy soup, even without adding extra, so taste first; if you like it how it is, serve it straight away.
- Leave to cool at least a little before blitzing. This is just to avoid splashes of scolding soup on your arms! That might just be a me problem.
Serving Suggestions
I serve my homemade butternut squash and chilli soup recipe with homemade bread.
You could serve it with sandwiches, toasties, crumpets, a salad, or anything else you’d usually serve with soup.
Variations
When you make butternut squash and red chilli soup, there are a few things that you could do differently.
Use Chilli Puree
When I make something like a chilli or burrito, I use chilli puree instead of fresh chillies. It’s easy to keep in the fridge and easy to use. I also use garlic puree.
But in this soup recipe, personally, I find fresh chillies are better.
Add Chilli Flakes
If you want to kick up the heat a little, stir a pinch of chilli flakes through before serving. Be careful, though; a little goes a long way.
Skip the Creme Fraiche
I like the addition of creme Fraiche, but it is a creamy soup without it, so this isn’t necessary. You could also swap for a splash of cream.
Add Red Peppers
Butternut squash and red pepper soup is lovely. I don’t think this soup needs the extra flavour, but if you do want to add something extra, roast a few deseeded red peppers with the butternut squash.
Making Vegan Butternut Squash and Chilli Soup
This easy butternut squash and chilli soup is a vegetarian dinner. If you want to make vegan butternut squash and chilli soup, either skip the butter and creme Fraiche or swap for a plant-based alternative.
Leftovers
Leftover butternut squash and chilli soup can be reheated in the microwave or on the hob over low heat, stirring often until piping hot (don’t let it boil).
How long this takes will depend on how much soup you’ve got left.
Storage
Place leftover soup in an airtight tub with the lid off and leave it to cool. Once it cools, cover it and place it in the fridge for up to three days.
You can also freeze leftover butternut squash soup for up to two months. Thaw thoroughly in the fridge before reheating, as above.
FAQ
Yes, you do need to peel and remove the seeds from butternut squash for soup.
Chilli, sweet potato and red peppers are all lovely with butternut squash soup.
Yes, you can use frozen butternut squash to make soup, roasting from frozen or thawing first.
Other Recipes
If you like this recipe for butternut squash and chilli soup, you might also like:
- Butternut Squash and Chorizo Risotto
- Sweet Potato and Butternut Squash Curry
- Carrot and Swede Mash
- Leftover Chilli Loaded Wedges
- Chilli Pasta Bake
- Baked Bean Chilli
- Honey Chilli Chicken
- 5 Bean Chilli
- Red Pepper and Gouda Soup
Recipe Card
Butternut Squash and Chilli Soup
Ingredients
- 1 Medium Butternut Squash – Peeled (seeds removed and diced)
- 1 Tablespoon Oil
- Pinch Salt and pepper
- 1 Tablespoon Butter
- 1 Onion – Sliced
- 1 Teaspoon Garlic Puree (or two crushed cloves)
- 2 Red Chillies (Seeds removed and diced)
- 850 g Vegetable Stock (Made with one stock cube)
- 2 Tablespoons Creme Fraiche (Optional)
Instructions
- Preheat the oven to 180 degrees C (fan-assisted).
- Place the diced butternut squash in a mixing bowl and add the salt and pepper, and oil.
- Toss until the squash is well coated.
- Tip onto a baking tray and spread out evenly.
- Roast in the oven for 20 minutes, tossing halfway.
- Melt the butter in a large flameproof dish or pan over medium heat on the hob.
- Add the onions and fry for 10 minutes, stirring often until softened.
- Add the garlic and chilli and fry, stirring often, for 5 minutes.
- Carefully tip the roasted squash in with the onions and chilli and stir well.
- Pour in the stock and mix.
- Bring to a simmer.
- Simmer for 10 minutes, stirring occasionally.
- Remove from the heat and leave to cool a little.
- Carefully blend until smooth. I use a stick blender and blend in the cooking pan.
- Return to the heat, and stir through the creme Fraiche if using.
Notes
- I’ve garnished it with finely sliced green chilli, but this is optional.
- I recommend tasting before adding creme Fraiche. You might not need it.
- See the post above for more tips and advice.
Any nutritional information is given as a general guide only and may not be accurate. The information is provided using an online calculator and is specific to my ingredients. Please make your own calculations if you want precise information.
