Creamy Butternut Squash and Chilli Soup

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.

*This post may contain affiliate links to products I find useful when making this recipe. As an Amazon Associate, I earn from qualifying purchases.*

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. 

served soup in bowl with spoon, bread to the side.

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.
soup in cast iron cooking dish.

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. 

Ingredients for butternut squash and chilli soup.

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. 

diced butternut squash on baking tray.

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. 

sliced onion in pan.

Step Eight

Add the garlic and chilli and fry, stirring often, for 5 minutes. 

onion and red chilli in pan.

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. 

butternut squash, onion and chilli in cooking dish.

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.

unblended soup in cast iron cooking dish, chunks of squash and chilli visible.

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.

blended soup in cooking dish.

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. 
served butternut squash and chilli soup.

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. 

Served butternut squash and chilli soup in a white bowl, garnished with green chilli.

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. 

soup in cast iron cooking dish.

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.

Served butternut squash and chilli soup in a white bowl, garnished with green chilli.

FAQ

Does Butternut Squash Need to be Peeled for Soup?

Yes, you do need to peel and remove the seeds from butternut squash for soup.

What Flavours Go Well with Butternut Squash?

Chilli, sweet potato and red peppers are all lovely with butternut squash soup.

Can You Make Soup with Frozen Butternut Squash?

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:

Recipe Card

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Served butternut squash and chilli soup in a white bowl, garnished with green chilli.

Butternut Squash and Chilli Soup


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Donna Dundas
  • Total Time: 35 minutes
  • Yield: 4 Servings 1x
Save Recipe

Description

Savour the comforting fusion of sweet butternut squash and a subtle fiery kick in our Creamy Butternut Squash and Chilli Soup. Simple to prepare, this luscious soup is your ticket to a warming, flavour-packed meal.


Ingredients

Units Scale
  • 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.
  • 850g Vegetable Stock – Made with one stock cube.
  • 2 Tablespoons Creme Fraiche – Optional

Instructions

  1. Preheat the oven to 180 degrees C (fan-assisted).
  2. Place the diced butternut squash in a mixing bowl and add the salt and pepper, and oil.
  3. Toss until the squash is well coated.
  4. Tip onto a baking tray and spread out evenly.
  5. Roast in the oven for 20 minutes, tossing halfway.
  6. Melt the butter in a large flameproof dish or pan over medium heat on the hob.
  7. Add the onions and fry for 10 minutes, stirring often until softened.
  8. Add the garlic and chilli and fry, stirring often, for 5 minutes.
  9. Carefully tip the roasted squash in with the onions and chilli and stir well.
  10. Pour in the stock and mix.
  11. Bring to a simmer.
  12. Simmer for 10 minutes, stirring occasionally.
  13. Remove from the heat and leave to cool a little.
  14. Carefully blend until smooth. I use a stick blender and blend in the cooking pan.
  15. 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.
  • Prep Time: 20 minutes
  • Additional Time: 0 hours
  • Cook Time: 15 minutes
  • Category: Easy Midweek Meals
  • Cuisine: British

Nutrition

  • Serving Size: 1
  • Calories: 163kcal
  • Sugar: 6g
  • Sodium: 790mg
  • Fat: 11g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 19mg

Save this recipe for later!

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. 

Photo of author
Author
Donna Dundas
Donna Dundas is an experienced family food blogger who has been creating easy and wholesome recipes for over 7 years. Her blog is a must-read for anyone looking for filling and delicious recipe ideas, that reduce waste and minimise stress.

Leave a comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star