Spicy Butternut Squash Soup
Spicy Butternut Squash Soup is a rich, velvety dish that perfectly balances the natural sweetness of roasted butternut squash with a warming kick of spice. Its smooth and creamy texture, combined with hints of chilli, black pepper, and smoked paprika, creates an irresistibly comforting yet bold flavour. Ideal for cosy nights or as an impressive starter, this soup pairs beautifully with crusty bread or a fresh salad for a satisfying meal.
Spicy Butternut Squash Soup is a rich, velvety dish that perfectly balances the natural sweetness of roasted butternut squash with a warming kick of spice. Its smooth and creamy texture, combined with hints of chilli, black pepper, and smoked paprika, creates an irresistibly comforting yet bold flavour. Ideal for cosy nights or as an impressive starter, this soup pairs beautifully with crusty bread or a fresh salad for a satisfying meal.
Servings 4 People
Ingredients
- 1 tbsp rapeseed oil
- 1 medium onion chopped
- 1 medium red chilli chopped
- 1 clove garlic crushed
- 2 medium butternut squash peeled, deseeded and chopped
- 1 tbsp curry paste
- 1 cube vegetable stock low-salt
- 200 ml coconut milk reduced-fat
- 2 tbsp fresh coriander chopped
- ground black pepper to serve
- slice chilli
- coriander to garnish
Instructions
- Heat the oil in a saucepan.1 tbsp rapeseed oil
- Add the onion, chilli and garlic and fry for 4-5 minutes until softened.1 medium onion, 1 medium red chilli, 1 clove garlic
- Add the squash and continue to fry for 5 minutes.2 medium butternut squash
- Stir in the curry paste and fry for a further minute.1 tbsp curry paste
- Pour 500ml boiling water over the squash, crumble in the stock cube and bring to the boil.1 cube vegetable stock
- Cover and simmer for 15-20 minutes, until the squash is tender.
- Transfer to a food processor or blender and blend until smooth.
- Return to the pan, add the coconut milk and coriander.200 ml coconut milk, 2 tbsp fresh coriander
- Heat through and serve sprinkled with black pepper.ground black pepper
- Garnish with a slice of chilli and torn coriander leaves.slice chilli, coriander
Notes
If you don't like things too spicy, omit the chilli and use a mild curry paste or powder instead.
You could make this soup with sweet potato instead of butternut squash.
Freezing instructions: Freeze in portions then defrost in the fridge, or defrost in a microwave taking care to stir regularly.
Nutrition
Calories: 315kcal | Carbohydrates: 49g | Protein: 5g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 25mg | Potassium: 1506mg | Fiber: 8g | Sugar: 10g | Vitamin A: 40575IU | Vitamin C: 98mg | Calcium: 203mg | Iron: 4mg