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Spicy Butternut Squash Soup

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

Ingredients

Serves: 4

  • 1 medium butternut squash
  • ¾ litre vegetable broth (or chicken stock)
  • 1 medium onion
  • 2 cloves garlic
  • olive oil
  • 28 grams butter
  • 1 teaspoon cumin seeds
  • 2 teaspoons red pepper flakes
  • 3 tablespoons milk
  • teaspoon sea salt
  • teaspoon freshly ground black pepper

Method

Spicy Butternut Squash Soup is a community recipe submitted by KaffaCakes and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Pre-heat the oven to a medium-high temperature (I set my fan oven to about 180 degrees)
  • 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.
  • Once the squash is cooked through, leave to one side to cool before peeling off the skin.
  • 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.
  • 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.
  • Additional Information

    The wonderful thing about this is the rather vague quantities required; I tend to just make it up as I go along so please forgive my not-quite-precise measurements.This freezes really well, so I normally divide it into individual portions so I can stash it handily in the deep freeze to take to work. If you're feeling naughty, a swirl of soured cream is delicious stirred into the soup.

    Tell us what you think

    What 10 Others have said

    • Really really lovely soup but I would half the chills if your a spice wimp

      Posted by Saramc04 on 22nd September 2015
    • Delicious! This soup has a lovely depth of flavour and will now become a staple over the coming cooler months. I used red pepper flakes instead of chilli flakes which I think are slightly sweeter. Same measurements as the recipe states. Personally I think the level of spice is perfect, warming rather than hot!

      Posted by Mollyester on 7th September 2015
    • Lovely recipe, very simple, but too spicy. I like spicy food and this is too much for me, think in future I'll only use 1 tsp of chilli flakes

      Posted by Softie33 on 27th July 2014
    • oh my; I do like this! Shall have to make double next time. If my boys get in too late; it's gonna be soon gone. Suzanne

      Posted by suzeeesons on 4th February 2014
    • This soup was fabulous, the spices and roasting make it divine. I used a generous amount of stock and this only enhanced the flavours.

      Posted by fcollins on 17th November 2013
    • 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
    • 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
    • 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 March 2013
    • 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 October 2012
    • 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 October 2012
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