Spicy butternut squash soup

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• Natz

  12 April 2008

  Natz rated and commented on this recipe

  

  I enjoyed this very much, I did however add a whole chilli as I wanted it a bit more spicy, the good thing about this recipe is you can adjust the ingredients according to your taste, overall a delicious soup that i will be cooking again!

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• Joltek

  21 September 2008

  Joltek rated and commented on this recipe

  

  Yummy - I will spice it up a little more next time - v sweet. Planing to have it in thermos's on bonfire night - v warming

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• teenyted

  03 October 2008

  teenyted rated and commented on this recipe

  

  Loved this soup! Perfect for the coming cold months and full of the good stuff. Left the chilli out (kept the chilli powder) as it was also for elderly relatives and it was still mildly spicy. Will add the chilli when it's just for us, for extra 'oomph'!

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• Oli dude

  29 October 2008

  Oli dude rated and commented on this recipe

  

  Nice, I had to add loads of seasoning, I added half a red pepper, worked quite well.

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• mantometz

  09 November 2008

  mantometz rated this recipe

  

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• becca

  10 November 2008

  becca commented on this recipe

  this was delicious! i am making my second lot of it at the moment!

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• cyderhall

  12 November 2008

  cyderhall rated and commented on this recipe

  

  a cut above other squash soups. Didn't have a chilli but it still left a warm glow

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• Maz

  19 November 2008

  Maz rated and commented on this recipe

  

  This soup was amazing... but i made some (significant?) changes. I didnt have any leeks, so left that out, nor did I have rosemary or paprika! I thought it wouldn't work, but I used thyme instead... and it was just fantastic! I ended up making it too spicy (too much chillie) but adding a little milk did the trick. boyfriend was in love with it, and friends over for dinner were impressed! Thanks!!

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• elizabeth

  11 January 2009

  elizabeth commented on this recipe

  I wanted to know how to prepare the butternut squash as this is a new veggie to me, but this just was not mentioned at all!!!! The soup sounds delicious so I will give it a try. Perhaps your recipes should assume that some of us are new to these veggies and give a bit more explanation. I have found this with other recipes on your site. You assume too much....

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• T4TRU

  13 January 2009

  T4TRU rated and commented on this recipe

  

  Lovely flavours & quite adaptable if you are used to making soup. Smelt devine & everyone enjoyed it.

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• foodfan

  23 January 2009

  foodfan rated and commented on this recipe

  

  Mmmmmmm

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• My Recipes

  30 January 2009

  My Recipes rated and commented on this recipe

  

  Delicious!!!! I may have added a bit too much kick though!! Didn't have a fresh chilli so I crumbled in a dried chilli. Go the chilli powder out of the cupboard and it was empty - arhhh! So used a pinch of cayanne pepper. Wowsa - nice though. Certainly doing my cold some good :) Think I'll heat it through with some creme fraiche tomorrow - that'll be ok won't it? Will most certainly be making this again.

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• eat slim

  17 February 2009

  eat slim rated and commented on this recipe

  

  I've just made this for my lunch and it was delicious. I only cut down on the amount of oil used as I found one tbl spoon to be enough!

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• westy

  09 March 2009

  westy rated and commented on this recipe

  

  loved this soup, lovely flavours, I added too much Rosemary for my tastes as I put in one 15cm sprig but could have done with half that. There was definately a kick and next time I will use either the fresh chilli or the dry but not both, so a good tip for those that like spicey but not too hot is to do this. Definately will make again and has spurred me on to try making soups.

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• Sally T

  26 July 2009

  Sally T rated and commented on this recipe

  

  We came in cold and wet and needed a warming soup. I had no bay leaves or rosemary handy and had to use chilli flakes instead of fresh chilli - but it was truly delicious! We were so hungry that I was almost put off by the 45 mins simmering time, but in fact the vegetables were ready to be blitzed after 20 minutes. I shall be making this again, most definately!

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• LisaW68

  22 September 2009

  LisaW68 rated and commented on this recipe

  

  Really nice earthy flavour, great winter warmer. Also had a nice velvety texture. I only added half a fresh chilli which I'm glad I did, otherwise I think it may have been too spicy.

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• PamperedFiona

  18 October 2009

  PamperedFiona commented on this recipe

  Makes you wonder why you ever bother buying shop-made soup! This is just so easy and really delicious - the only bother is peeling the squash! Love it!

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• crothers

  01 November 2009

  crothers rated and commented on this recipe

  

  I have made this soup twice this week, due to popular demand in the half term. I didn't have any Chilli, just used ground chilli flakes. This is a lovely soup, very easy to make, very warming and can be as spicy as you want.

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• louiscat

  14 December 2009

  louiscat rated and commented on this recipe

  

  Delicious! I don't usually make soup but thought I'd give this a go as it looked so easy. It was really simple to do and tasted fab! (I overdid the chillies a bit, but added a little milk as someone else had recommended - thank you for the tip!) Instead of using a hand-held blender, I waited until the mixture had cooled down then put into my upright blender - the soup came out lovely and smooth with a great creamy texture.

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• Debbie Knott

  04 April 2010

  Debbie Knott commented on this recipe

  I can't eat chillies but love food with 'flavour'. I made this soup and just left out the chilli and it was wonderful! totally yummy. will definitely make it again.

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Ingredients

• 2 tbsp olive oil
• sprig of rosemary
• 2 bay leaves
• 3 garlic cloves crushed
• 1/2 medium chilli
• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 large potato, peeled and cubed
• 2 celery sticks
• 1 medium onion, chopped
• pinch cumin seeds
• 1/2 tsp chilli powder
• pinch smoked paprika
• 2 pints veg/chicken stock

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Serves 8

Preparation and cooking times

Ingredients

• 2 tbsp olive oil
• sprig of rosemary
• 2 bay leaves
• 3 garlic cloves crushed
• 1/2 medium chilli
• 1 medium butternut squash, peeled and cubed
• 2 carrots, chopped
• 1 large potato, peeled and cubed
• 2 celery sticks
• 1 medium onion, chopped
• pinch cumin seeds
• 1/2 tsp chilli powder
• pinch smoked paprika
• 2 pints veg/chicken stock

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