Recipe - butternut squash and carrot optional soup

Ingredients - makes about 8 servings if 1kg of squash and 1L of stock is used

~ 1kg of butternut squash/ a mixture of butternut squash and carrots

~ 1 onion,

~ ½ pepper (yellow, orange or red)

~ roughly 1litre of veg/chicken stock (depending on how thick you like it/ amount of servings you’re making)

~ Olive oil

~ salt & pepper

~ ¼ of a level teaspoon of chilli flakes/ fresh chilli

~ 2 level teaspoons of chopped/dried sage

~ 1/2 teaspoon of dried turmeric

~ 1/2 teaspoon of dried cumin

~ 1 large clove of garlic, finely diced

~ Cream (optional)




~ oven (set to 180*c) and a hob

~ chopping board

~ fairly large, sharp knife

~ vegetable peeler

~ wooden spoon

~ large saucepan

~ Roasting tray

~ measuring jug (for stock)

~ bowls and spoons to serve (obviously!)



Method (takes about an hour in total)

1 Slice the squash into chunks about 4cm, removing the seeds and skin (peeled carrots into 2cm thick slices)

2 Place in a roasting tin and cover in oil, chilli, sage, turmeric, cumin, salt, pepper, garlic (and roast for 30-40mins, check and turn after 20)

3 In the meantime, chop the onion and pepper and make the stock

4 Fry the onion and pepper in a saucepan with a little oil, stir to make sure it cooks evenly and doesn't burn

5 When squash (& carrot) is soft, take them out of the oven

6 spoon/pour the oil from the roasting tin, into the saucepan (and the carrots if they're still a bit firm)

7 Fry the onion, pepper (and carrots) until softened

8 Add the squash (and carrots if they were cooked enough, plus all the little bits of herbs, spices and garlic left in the tin) and roughly half of the stock

9 Blitz until smooth

10 Stir in more stock until it’s the consistency you want

11 Heat up and serve (with cream if you want)

12 Enjoy! :)


~ Weigh the squash once it is peeled and seeded. I then make up the weight with carrots. I've tried it with different ratios - 100% squash, 75% squash, 50% squash and they were all lovely.

~ most recipes say to cook the squash with the skin on. In my opinion it's easier to take it off using a vegetable peeler when it's raw, before you chop it up.

~ Roasting the carrots and squash gets the best flavour out of them. This makes it too sweet for me which is why I add the chilli. This amount of chilli doesn't make the soup spicy at all (and I don't anything spicier than a korma). But if you want it spicy, try adding 1/2 teaspoon of it in or a stronger chilli. On the otherhand if you find you added too much chilli, then add a bit of sugar to counter it !