This soup is blooming delicious. The fresh rosemary really dresses up the sweet & rich flavour of the butternut squash, whilst the heat from the red chilies brings a surprisingly tasty twist to this dish, and really balances the various flavours. It’s a thick and creamy soup, which is super filling, yet fills you up with only goodness!

Butternut squash is full of antioxidants that boost our immune system and aid our bodily functions. It’s also incredibly high in vitamin A, which is great for our vision and glowing skin. The fibre content of butternut squash is what makes us feel, and stay, full, yet due to the anti-inflammatory properties of this beautiful vegetable, you won’t get bloated or feel heavy. The addition of chilies helps speeds up our metabolism, making this an incredibly healthy & hearty soup. It’s delicious mopped up with warm bread, or even just sprinkled with pumpkin seeds. I always make a big batch and freeze a couple of portions so that I have an easy, delicious, healthy meal on hand whenever I don’t fancy cooking. I really hope you love it as much as I do.

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!