Spicy butternut squash soup

To celebrate #NationalHomemadeSoupDay I made spicy butternut squash soup. Recipe courtesy of Emma Phair!


1 butternut squash

2 white onions

1 red chilli

1-2 garlic cloves

1 litre of chicken or vegetable stock

Olive oil

Knob of butter


De-seed, peel and chop butternut squash into slices, place on a baking tray, drizzle with olive oil and cook for 30 minutes (or until soft) at 180°C

Peel and finely chop onion, de-seed and finely chop red chilli and peel and finely chop garlic clove add to a large saucepan with olive oil and butter. Sauté on a low heat for 15-20 minutes.

Add the butternut squash into the saucepan along with stock and cook for a further 10-20 minutes.

Stand for 30 minutes then blend in a food processor.

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