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Member recipe

Spicy butternut squash soup

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(55 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!

Comments, questions and tips

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4th Nov, 2017
Great recipe, I did add some creme fraiche at the end as I thought I had put a bit too much chilli in (I made a double batch). Took this to a family firework party and lots of people (adults and children) enjoyed it.
18th Nov, 2014
Absolutely delish, tasty, yummy lovely. I added some crème fraich
3rd May, 2014
One of the best butternut squash soups I have tasted
13th Oct, 2013
Absolutely delicious. The best squash soup I've had.
16th May, 2013
Delicious. Enjoyed by all the family. I adjusted the spices a bit . Used one smallish fresh chilli, as my home grown ones are very fiery, and no chilli powder, but upped the paprika to one generous teaspoon, and also added a good teaspoon of cumin powder as well as the seeds, and a bit of fresh thyme because I happened to have some. Served with a generous sprinkle of freshly ground black pepper. As others have said, you can adjust the seasonings of this recipe according to your own taste. This worked well for us.
15th Mar, 2013
I love this soup, I've just made my second batch this week! I used lazy chilli instead of fresh as that's what I had in, also use chicken stock as I think it adds more flavour. Lovely with a swirl of creme fraiche when serving, perfect for this cold weather!
5th Mar, 2013
Beautiful, warming, deep flavour
8th Feb, 2013
This is really tasty with and without chilli! When I first started making it I didn't have a blander and its great as chunky soup, also using a potato masher worked lol but I have make this again and again for friends and family and it always goes down a treat
28th Jan, 2013
Great soup will be making it again very soon!
26th Jan, 2013
5 star soup, everyone loved it, I omitted the celery and added small chopped red chilli to serve for a extra warm glow......


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