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Member recipe

Spicy butternut squash soup

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(50 ratings)

Member recipe by


Serves 8

A spicy and warming soup, great for when its cold outside!

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  • 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


    1. Heat oil in a large saucepan and add garlic, chilli, paprika, bay, rosemary and cumin seeds and heat for 30seconds (do not colour, you only want to release the flavours).
    2. Add all the remaining ingredients apart from the stock.
    3. Saute the vegetables for 2 minutes until they are fully coated in the spices.
    4. Add the stock, turn down the heat and allow the soup to simmer for about 45 mins.
    5. Allow the soup to cool and then blend with a hand whisk, until free of lumps. If the soup is too thick add a little more stock until you have the desired consistancy.
    6. Reheat when ready to serve and eat with a big hunk of crusty bread, delicious!

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Comments (71)

sharebo's picture

Delicious! Nothing to add except to toast the seeds whilst you are waiting to blitz (use as a garnish and tasty snack)

sharondafyd's picture

Easy to follow method, made as a starter, girlfriends came round for a drink , all enjoyed 5*****

debbiebe's picture

Fantastic recipe, full of flavour and very comforting.

Sollie99's picture

An easy tasty recipe that is good as a chunky soup (with rice) as well as blended.

Sollie99's picture

An easy tasty recipe that is good as a chunky soup (with rice) as well as blended.

panyan's picture

good warming soup, my husband thinks it is perfect.

esearle's picture

Really yummy... much more flavour than butternut squash soup usually has. I left out the rosemary.

esearle's picture

Really yummy... much more flavour than butternut squash soup usually has. I left out the rosemary.

jomitham's picture

Delicious!!! Lovely winter warmer

wendypatterson's picture

lovely warming winter soup with a creamy texture. I too got a bit carried away with the chilli - adding 2 chopped fresh red chillies - and it was much, much too hot! added yoghurt to calm it down which worked well. Not the most flavoursome soup in the world but will make again.

esearle's picture

yummy so much more flavour than butternut squash soup usually has. I didn't add the rosemary though.

mandrake's picture

Liked the recipe, but not quite spicy enough for us, so we had too add more chiili powder and extra spices to the final blended mixture. Nevertheless a good filling soup ... lovely with hot bread!

debikt's picture

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.

louiscat's picture

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.

crothers's picture

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.

pamperedfiona's picture

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!

lisaw68's picture

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.

sallymoonbeam's picture

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!

west1871's picture

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.

mallins's picture

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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