Butternut Squash and Chilli Soup

A tasty and easy soup



Prep time

20 minutes

Cook time

30 minutes

Perfect for a winters night!


1tbsp vegetable oil
1 brown onion, diced
1 butternut squash, peeled, seeded and roughly chopped
2 carrots, peeled and chopped
2 potatoes, peeled and cubed
2 cloves garlic, crushed
1L vegetable stock
1tsp chilli flakes
1tsp mixed herbs
salt and pepper, to taste
1 lime, juice only
1 tsp coconut milk


1. In a large pan heat the vegetable oil on a medium heat and add the onion, cook for 5 minutes until softened.

2. Next add the garlic and chilli flakes and cook for a further 2 minutes.

3. Now add the carrot, potato and butternut squash and cook for 2-3 minutes.

4. Add the vegetable stock and mixed herbs and bring to a boil then turn down the heat and allow to simmer for around 20 minutes – or until all the vegetables are soft.

5. Remove from the heat and blitz with a hand blender, season with salt, pepper and lime juice and drizzle with coconut milk.

Chef’s tips

Serve with a some crusty bread!


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