minimum stove slaving
This butternut squash soup recipe is very easy and I make it on regular basis as it does not require much stove slaving.
You will love it as you can pop the butternut squash in the oven and go on with my day.
So overall it takes little time to make and very limited effort too.
This spicy butternut squash soup is very filling, easy to make and goes well with pieces of fried bacon or roasted pumpkin seeds as garnish.
I always recommend using organic ingredients but if you don’t have access to them at the moment substitute with regular ingredients
when using non-organic butternut squash always remove the skin
For this recipe when using non-organic butternut squash, I highly recommend avoiding eating the skin as it often contains most of the pesticide. Try to scoop out the flesh and discard the skin after roasting the butternut squash.
Otherwise with organic butternut squash you can just blend the whole thing with the skin on, you will add more vitamins to your meal plus it will save you a bit of work.Print
Spicy butternut squash soup recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: 2 people
- Category: main Dish, soup
- Method: roasting, boiling
- 1 organic butternut squash (medium)
- 1/8 tsp chilli pepper (more or less two pinches)
- 4 cups vegetable stock
- 2 tbsp olive oil
- salt and pepper
- You will also need (oven, baking tray, high speed blender and medium size pot)
- Preheat the oven for to 200 °C/180 fan/gas mark 6
- Wash your butternut squash, cut it into half, length wise and scoop out the seeds.
- Spread the olive oil on all the surface of the butternut squash, sprinkle pinch of salt and pinch of pepper and place on baking tray.
- Place the baking tray with butternut squash inside the oven and bake for 70 min.
NOTE: If you are using oven with no fan place the try on the bottom shelf of the oven.
- After the butternut squash is roasted it will be soft and you should be able to easily put fork through it.
- Heat up your stock in a pot or make a stock from stock cubes and place it into the pot.
NOTE: If you are using non-organic butternut squash or have low-power blender I advise to scoop out the insides of the roasted butternut squash out into the pot with stock.
- If you use organic butternut squash, cut it into few smaller pieces and put in your pot with stock.
- Add two pinches of chilli and pinch of salt, especially if you are using low sodium stock.
- Blend all together until smooth and serve!
You can find useful conversion guide here.