Winter warming spicy butternut squash soup

As the days get cooler, we continue our recipe series with this classic to warm you up.


  • 3 large Butternut Squash / Peeled, deseeded & cut into 1inch cubes 

  • 4 tsp of olive oil 

  • 1 tsp cumin seeds 
1⁄2 tsp chilli powder 

  • 1⁄2 tsp smoked paprika 

  • 4 litres gluten free vegetable stock. 
6 garlic cloves / crushed

  • 1 medium size chilli / finely chopped 
  • 2 large carrots / chopped

  • 2 large potatoes / peeled and chopped 
  • 2 large onions / peeled and chopped 


Heat the olive oil and add the garlic, chilli, paprika, chilli powder and cumin seeds
  2. Heat for 1 minute to release the flavours in the not over heat or colour.
Add the squash, potatoes, carrots and onions and coat in the spiced oil and cook for five minutes to add a little 
  4. Now simply add the stock, leave to simmer for 45 minutes – 1 hour, until 
the vegetables have softened and the spices have infused.
Allow to cool before blending, blend to a smooth consistency.
  6. If too thick 
add a little more stock until you have the required consistency. 
  7. Re-heat and serve.

Try with a drizzle of chilli oil to give a real kick or a drizzle 
of crème fraiche to cool the spice
. Remember if serving as gluten free please keep away from 
bread or croutons. 

Last updated Monday 30 March 2020

First published on Thursday 10 September 2015