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Member recipe

Spicy squash soup

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Serves 4

A nice thick winter warmer soup with a little bit of a kick!

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  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 red chilli de-seeded and finely chopped (or 1/2 tsp dried chilli flakes)
  • 1 tsp ground corriander
  • 2 tbsp olive oil
  • 1 large butternut squash peeled, de-seeded and cut into chunks
  • 2 carrotts peeled and cut into chunks
  • 750 ml vegetable stock


    1. Heat the oil in a large saucepan and fry the onion, garlic, chilli and ground corriander for 3-4 mins until softened
    2. Add the butternut squash and carrott and give it a stir
    3. Add the stock and bring to the boil. Season with salt & pepper
    4. Turn the heat down and simmer for 15-20 mins or until the veg is all cooked
    5. Blend and serve with a wedge of crusty bread

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