Spicy Butternut Squash Soup

So after a lot of restaurant food over the last month, I wanted some home cooked food (with a bit of a twist) badly. I also have my new best friend Belinda (the blender) and she is a whizz! So without further ado, here’s the recipe for a delicious healthy soup!

This will make 2 small bowls of soup (or one giant one) double the recipe if you need to make more.


1/2 a butternut squash

2 x cups chicken stock

1 x onion

1/2 cup milk

1 x tablespoon of butter

2 x cloves of garlic

1/2 tsp cumin seeds

1/3 tsp hot chilli powder

pinch of salt

pinch of black pepper

And this is how you make it:

  • Preheat your oven to 200 degrees celsius.
  • Slice the butternut squash into inch thick rings, lightly brush with a little olive oil (optional) and bake for 20 mins.
  • Whilst the squash is in the oven, pop the butter in a frying pan on a gentle heat, chop the onions and crush the garlic and add them in, stir until they are soft.
  • Sprinkle in the spices and the salt & pepper and leave that to gently fry for a couple of minutes.
  • By now the butternut squash should be about ready, so take the pan off the heat (we don’t want that burning) and take the butternut squash out of the oven.
  • While that cools a little get your very own Belinda or juicer ready and get some milk out of the fridge.
  • Chop the skins off the butternut squash and cut the squash into chunks (it doesn’t have to be even) and add them into the pan.
  • Add a cup full of chicken stock to the pan.
  • Pour in the milk too.
  • Stir and simmer for a couple of minutes.
  • Pour the whole mix into Belinda and blend away, it will need a good 5 minutes so it becomes really, really smooth.
  • If the mix is too thick, add some more chicken stock and blend again.
  • Serve straight from the blender into a bowl and as a garnish pop a bit of rocket on top, it gives a lovely peppery taste and works well with the spiciness.
  • ENJOY!!

Butternut Squash Soup


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