Butternut Squash Soup

I’ve wanted to do a recipe like this since Autumn, but the squashes in Sainsburys are so enormous that I didn’t know what the hell to do with the rest of them after I’d finished, and it’s only took until now for me to buy a huge one and keep eating it every day for the last week… So here’s a great recipe if you have a squash in your fridge that you don’t know what to use with – I’ve had to be quite imaginative with mine, which ended up a few days ago with me just roasting loads of it and having it with veggie sausages, which is a really bizarre meal to have. Anyway, this is a really lovely, hearty meal to have in the winter, and tastes so great with toast as well because it’s quite thick and smooth. Just don’t make the mistake that I did and buy super-hot chillis because you think you’ll like the taste, turns out birds eye chillis are hotter than jalapenos! My eyes were watering really badly, and then I tried to wipe my eyes, forgetting that I’d just touched the chilli beforehand. Never make that mistake.

In other news, my friend’s having a video games themed birthday party next week and my costume’s finally come together today! I’m coming as Misty from Pokemon, so I had to order some red braces online. I think it looks pretty cool, and some other people’s ideas have been awesome, so I’ll be sure to post photos next week!

Butternut Squash Soup

Butternut Squash Soup


250g of butternut squash

A little olive oil to fry

Half an onion, diced

One garlic clove, sliced

OneΒ mildΒ red chilli, deseeded and sliced (NOT birds eye chillis like I bought!)

250ml of hot vegetable stock

One tablespoon of natural soy yoghurt


  1. Heat oven to 200 degrees Celsius. Cut the squash into large cubes, drizzle in olive oil, then roast for 30 mins, turning once during cooking, until golden and soft.
  2. While the squash cooks, heat some more oil in a large saucepan, then add the onions, garlic and chilli. Cover and cook on a very low heat for 15-20 mins until the onions are completely soft.
  3. Tip the squash into the pan, add the stock and yoghurt, then whizz in a blender until smooth. Serve the soup in bowls with swirls of yoghurt and a scattering of some more chopped chilli.

Serves one


6 thoughts on “Butternut Squash Soup

  1. This looks like a delicious spicy soup! My brother-in-law does a delicious butternut squash soup, but it is more on the sweet side — it has maple syrup and ground hazelnuts in it. Don’t get me wrong, it’s delightful, but this chili version looks like a great change of pace from what I’m used to.

  2. Well done for buying the birds eye chillies! Scotch Bonnets, next time? ;)

    It’s summer here in Australia, too, but your food looks great for autumn or winter. “Sainsbury’s” and “squashes” reminds me so much of Britain………

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