Spicy butternut squash soup recipe

Spicy organic butternut squash soup served in white bowl placed on wooden board with sprinkle of chilli on the side



  1. Preheat the oven for to 200 °C/180 fan/gas mark 6
  2. Wash your butternut squash, cut it into half, length wise and scoop out the seeds.
  3. 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.
  4. 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.

  5. After the butternut squash is roasted it will be soft and you should be able to easily put fork through it.
  6. 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.

  7. If you use organic butternut squash, cut it into few smaller pieces and put in your pot with stock.
  8. Add two pinches of chilli and pinch of salt, especially if you are using low sodium stock.
  9. Blend all together until smooth and serve!


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