Spicy butternut squash soup

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• Soph286

  12 November 2011

  Soph286 rated and commented on this recipe

  

  Absolutely love this recipe! Have varied the amount of chilli a few times and am never disappointed. Must say I never blend the soup though, it seems to be fashionable to do so at the moment. The chunkier the better!

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• helend

  18 November 2011

  helend commented on this recipe

  I followed the recipe to the letter and can honestly say this is the best soup I've made and thoroughly enjoyable. The only problem is I have to keep making huge batches of it so that my daughter can take it to work for lunch every day!!! The perfect soup for the cold weather.

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• Yummy~mummy2011

  24 November 2011

  Yummy~mummy2011 commented on this recipe

  Absolutely FANtastic!! I doubled up the recipe so hubby would have some for work the next day, worked perfectly. Flavours are subtle, but really flavoursome. Consistency is good although I found I used 100ml less stock than stated in the recipe, but that could've been due to the veg being slightly smaller than called for in the recipe, either way, just play it by ear...add less to begin with but once puréed you can add more whilst re-heating to reach preferred consistency. Served it with homemade olive, red pepper & sundried tomato bread, the whole shabang was delicious...I <3 it when you come across a 'keeper' recipe like this!! Thankyouuuu!

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• Yummy~mummy2011

  24 November 2011

  Yummy~mummy2011 rated this recipe

  

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• Gayle Worswick

  11 December 2011

  Gayle Worswick rated and commented on this recipe

  

  Delicious soup! Unfortunately I decided I knew best and that spicy never means spicy in recipes so I added a whole chilli. My mouth is on fire but it is still yummy! Will definitely make again with a little less spice. :-)

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• Eatingfortwo

  30 January 2012

  Eatingfortwo rated this recipe

  

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• Eatingfortwo

  31 January 2012

  Eatingfortwo commented on this recipe

  Delicious. Used a couple of handfuls of red lentils instead of a potato.

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• Caroline

  11 February 2012

  Caroline commented on this recipe

  Gorgeous soup but not a great fan of Rosemary so would leave this out next time

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• Louise

  12 February 2012

  Louise commented on this recipe

  This soup is brilliant! Not only suitable for guests as a starter when having a dinner party, but also very useful as a really healthy any-day lunch! I'm following a weight loss programme, tweaked the recipe slightly by using just one tablespoon of olive oil instead of two, weighed the ingredients (1kg prepared weight of butternut squash, 100g carrots, 235g potato) and worked out the points to be only 12 for the whole vat of soup! :-) So I'm a happy bunny... freezes well too, so out it comes for lunch if I want to save up my points for the evening! By the way, used just a little chilli powder for guests (just in case), but went heavy on the heat with two small hot red chillis instead for my husband and me!

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• Liljen

  12 February 2012

  Liljen rated and commented on this recipe

  

  Delicious hearty soup! I also used a whole chilli and swapped celery for a red pepper for a bit of colour.

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• Liljen

  12 February 2012

  Liljen commented on this recipe

  Delicious hearty soup! i also used a whole chilli and swapped celery for a red pepper for a bit of colour. Bit random but a sprinkling of cheese when served is nice too!

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• Bernard Tyson

  25 February 2012

  Bernard Tyson rated this recipe

  

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• Dawn

  17 April 2012

  Dawn rated and commented on this recipe

  

  Lovely heart warming soup. Had 2 small squash, instead of 1 medium,& only chilli powder & flakes, no fresh chilli, but worked well, great kick to it. Made over 2 litres of soup, i also worked out the calories per 100 grams/mls ,obviously could vary slightly depending on size of veg. (& my calculations could be off as the values for squash seem to vary, peeled or unpeeled not always specified !)So at most 53calories, 7grms of carbs, .8grms protein, 1.3grms of fat per 100 grams,i think. Thanks for great recipe x

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• Paino39

  26 April 2012

  Paino39 rated and commented on this recipe

  

  Believe it or not this the my first ever soup and it was delicious! A great recipe!! Used Basil instead of Bay Leaves.

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• Galloping Gourmet

  03 May 2012

  Galloping Gourmet commented on this recipe

  Great recipe!! I had half a swede to use up so substituted this for the potato and as I hadn't got any carrots, used two parsnips instead. Verdict? Just as delicious as ever. : )

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• gookage

  10 May 2012

  gookage rated and commented on this recipe

  

  Easy to make and completely delicious. An excellent recipe.

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• shanfood

  30 June 2012

  shanfood commented on this recipe

  This soup was fab! Added curry powder for extra taste and subbed the potato for sweet potato.

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• Rita mills

  05 September 2012

  Rita mills commented on this recipe

  I had some squash given to me and didn't want to waste it so I made this soup. I did use a full chilli which made it too hot for me but my husband absolutely loved it. Next time will ease up on chilli. Great for winter!

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• Moragdean

  11 September 2012

  Moragdean rated and commented on this recipe

  

  Absolutely delicious I make this every week now and have never tasted better....a must for soup lovers

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• Wheeler

  30 September 2012

  Wheeler rated and commented on this recipe

  

  What a delicious soup!! Perfect for the Autumn. I served with handful of wild rocket on top, gorgeous!

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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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Difficulty and servings

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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