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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)

kellyhaynes's picture

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.

rosiebud's picture

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

marshmallow's picture

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....

missimaz's picture

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!!

munrocyderhall's picture

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

beccaj92's picture

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

mocha17000's picture

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

teenyted's picture

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'!

joltek's picture

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

i_luvfood's picture

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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