Recipe: butternut squash chilli soup

IMG_2154A perfect winter warmer, and guilt-free soup  as it contains only goodness – one of my favourites.  You can adapt the spice levels to suit you simply by adding more or less chilli.


  • 2 tbsp olive oil
  • Sprig of rosemary
  • 2 bay leaves
  • 3 garlic cloves
  • Half a medium chilli
  • 1 medium butternut squash
  • 2 carrots
  • 1 large potato
  • 2 celery sticks
  • 1 onion
  • Pinch of cumin seeds
  • Half tsp chilli powder
  • Pinch of paprika
  • 2 pints of vegetable stock


  1. Peel and cube squash, and peel and chop potatoes and carrots
  2. Heat oil in a large saucepan. Add the garlic, chilli, paprika, bay leaves, rosemary and cimon seeds for 30 seconds
  3. Add everything else except the stock and fry for two minutes until they’re fully coated in the spices
  4. Add the stock, turn down the heat and simmer for 45 mins
  5. Allow to cool and then blend
  6. Reheat when ready to eat.

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