Butternut squash spicy soup

    1 hour 15 min

    My interpretation of a butternut squash soup. It's a lovely consistency, creamy but not thick and has a nice hot kick. Perfect for the dark nights and cold weather we have to face ahead. I always make a generous amount as my lot like to go back for more.


    Tyne and Wear, England, UK
    27 people made this

    Serves: 6 

    • olive oil for frying
    • 1 medium onion, chopped
    • 1 or 2 cloves garlic, chopped
    • 1 sprig fresh rosemary or 1/2 teaspoon dried rosemary
    • 1 pinch ground cumin
    • 1/2 teaspoon dried chilli flakes
    • 1 pinch smoked paprika
    • 2 butternut squash - peeled, deseeded and chopped into rough squares
    • 2 sticks celery, chopped
    • 1.2L (2 pt) vegetable stock

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat a drizzle of oil in a large pan. Gently saute the garlic and rosemary with the cumin, chilli and paprika to release the flavours. Add the onion and fry off.
    2. Add the butternut squash and celery and coat with the herbs and spices; cook for about 5 minutes.
    3. Add the stock and bring to the boil. Cover pan and simmer for approximately 45 minutes. After 45 minutes or so, taste to see if you wish to add a little more spice, chilli, etc.
    4. Take off the heat and allow to cool slightly before adding batches to puree in a liquidiser, or use a hand blender.
    5. Serve your finished soup with a sprig of rosemary to dress and a lovely chunk of freshly cut bread. Voila.


    Instead of the dried chilli, use half a fresh one or more if you like it hot. I like to use a combination of vegetable and chicken stock, but to keep it vegetarian you can use just vegetable.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    This is the yummiest soup I've EVER tasted A huge success in our house. Thanks for sharing your recipe.  -  11 Mar 2013


    This is one of the easiest and tastiest soup recipes I have ever made. I had never actually cooked butternut squash before (!!!) and after deseeding it I chopped but left the skin on - now I realise most recipes say to peel the skin off. However, it didn't matter as you have to blitz the soup at the end and this way you get extra fibre........  -  20 Oct 2012


    Soup with a spicy kick, great for autumn and winter nights.  -  10 Sep 2012