Spicy Butternut Squash Soup
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 4 people
  • 2tbsp olive oil
  • 2 medium butternut squash
  • 2 sticks of celery
  • 1 carrot
  • 1 ½ red chilies (seeds optional) (personal taste)
  • 1 tbsp apple cider vinegar
  • 8 sticks fresh rosemary
  • Salt & pepper
Toppings I used
  • Pumpkin seeds (optional)
  1. Pre-heat the oven to 200°C.
  2. Peel the butternut squash.
  3. Slice the butternut squash into large cubes.
  4. Place the cubes in a roasting dish.
  5. Add the olive oil, rosemary, salt & pepper.
  6. Place the roasting dish in the oven for 20 mins.
  7. Whilst the squash cooks, add 3 cups of water to a saucepan and place over a high heat until the water boils.
  8. Peel the carrot and chop off the ends of the celery.
  9. Chop the carrot and celery into small pieces and add to the saucepan, placing a lid on top.
  10. Leave to boil until the vegetables have softened (approx 10 mins).
  11. Place the saucepan’s contents in a food processer and blend until smooth.
  12. After 20 mins, move the butternut squash cubes around so that they cook evenly & place back in the oven for a further 10-20 mins, or until the cubes are completely soft.
  13. Finely chop the red chilies, keeping or discarding the seeds to your personal taste.
  14. Once the butternut squash cubes are totally soft, add them to the food processor with the chopped chilies & apple cider vinegar, and blend until smooth.
  15. Either serve hot or allow to cool completely and store in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
  16. Serve with pumpkin seeds sprinkled over the top.
  17. Enjoy!
Recipe by Andrea's Passions at https://www.andreaspassions.com/recipes/spicy-butternut-squash-soup/