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SPICY BUTTERNUT SQUASH SOUP

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Serves: 4

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  • Vegetarian
What does this mean?

This soup is old trusty favourite of mine, and always garners tonnes of compliments from greedy recipients.

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Ingredients

  • 1 medium butternut squash
  • 1 ½ pints vegetable broth (or chicken stock)
  • 1 medium onion
  • 2 cloves garlic
  • olive oil
  • 1 oz butter
  • 1 teaspoon cumin seeds
  • 2 teaspoons red pepper flakes
  • 3 tablespoons milk
  • teaspoon sea salt
  • teaspoon freshly ground black pepper

Method

  1. Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
  2. Cut the squash lengthways into quarters, arrange in a baking tray and drizzle with olive oil. Sprinkle the oil-glossed squash with the chilli flakes and cumin seeds, and season with salt and pepper, then roast in the oven for around 40-50 minutes.
  3. Once the squash is cooked through, leave to one side to cool before peeling off the skin.
  4. In a pan, heat the butter on a medium heat, then gently sweat the garlic and onions until translucent and soft. Pour in the stock and allow to simmer gently before adding in the chunks of cooked squash.
  5. Simmer gently for around five minutes, then blitz with a hand blender or liquidiser until smooth. Return to the pan, and if it's too thick add a couple of tbsp milk.

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  • Was so easy to make and tasted amazing. A bit too spicey for me so next time I would use half the chilli flakes and cumin seeds. Thanks for sharing this!

    Posted by AliceMorgan on 1st Oct 2012 at 23.53

  • Thank you, I love this soup. I can't stop eating it so it doesn't last long! So easy to make....I use dried cumin and it works beautifully.my teenagers love it too, a big bonus.

    Posted by Goodfoodaddict on 7th Oct 2012 at 19.23

  • I made this soup and all I can say is it's ok... Sort of. Not the best I've tried.

    Posted by Dante707 on 10th Mar 2013 at 21.13

  • Absolutely delicious with a real bite! 2 tablespoons of natural yoghurt drizzled on top of each bowl of the soup adds a glorious tang and helps tone down the heat of the chilli. I will definitely be making this again.

    Posted by deedeevonnoodle on 5th May 2013 at 15.48

  • Delicious soup as long as you remember to apply personal preference when adding the chilli flakes. Having been forced to throw away a soup once due to blindly following a recipe, I knew that amount of chilli flakes would render it inedible (for me at least) so any chilli I add is always the tiniest pinch. Also I added Miso rather than salt as I find it adds a special tang.

    Posted by gholmes724 on 13th May 2013 at 12.17