Butternut Squash and Chilli Soup: An Easy Recipe

Butternut squash is a fantastic ingredient to use in soups as it has a smooth texture and a delicious flavour. If you enjoy food with a hint of spice and heat, then chilli is an ingredient that works well with butternut squash, as you will find if you make our butternut squash and chilli soup.

It is an easy soup to make, although you will need to allow time to roast the butternut squash first. Our butternut squash and chilli soup is also a budget-friendly meal, so it is ideal for those who are watching the pennies.

Here is how to make tasty yet simple butternut squash and chilli soup.

Preparation time:	10 minutes
Cooking time:	1 hour 15 minutes
Servings:	4
Vegetarian/ vegan:	YES
Dairy-free:	YES
Gluten-free:	YES

Ingredients for Butternut Squash and Chilli Soup

• 2 butternut squash
• 1 large onion, finely diced
• 2 chillies, deseeded and finely chopped
• 1 tbsp demerara sugar
• 1 tsp smoked paprika
• 2 garlic cloves, crushed
• 1-litre of vegetable stock
• 1 tbsp olive oil or vegetable oil
• Salt and black pepper to taste

How to Make Butternut Squash and Chilli Soup

1. Preheat the oven to 375F/ 190C/ gas mark 5.
2. Cut the butternut squash lengthways, then use a spoon to scoop out the seeds.
3. Put the butternut squash flesh side down on a baking tray, then bake in the oven for approximately 50 minutes or until the flesh of the squash is very soft.
4. Next, remove the baking tray from the oven and leave to cool before peeling the butternut squash and cutting into chunks.
5. While the butternut squash is baking in the oven, put the oil in a large pan over medium heat.
6. Add the onions, chopped chillies, garlic, and demerara sugar to the pan, then cook for approximately five minutes or until the onions have begun to soften.
7. Then, add the squash, the smoked paprika, and the vegetable stock to the pan, then cover with a lid and simmer for 15 minutes.
8. Using either a food processor or a hand blender, blitz the soup until it has a smooth consistency.
9. If you have used a food processor, return the soup to the pan.
10. Season the butternut squash and chilli soup with salt and pepper to taste and cook for a further five minutes until it is piping hot.
11. Serve the soup into bowls or leave to cool before storing in the refrigerator.

Additional Tips

• If you are not vegan or following a dairy-free diet, then you can add a little cream or crème fraiche to this soup as it will give it a creamier flavour. Reduce the amount of stock you add if you are also adding cream.
• You can serve the butternut squash and chilli soup with the bread of your choice, vegetable crisps, or croutons.
• It is safer to cut the butternut squash on its side. Putting a tea towel on the chopping board can also help, as it reduces the risk of the butternut squash slipping.
• If you enjoy this recipe, then you may also like our butternut squash and apple soup recipe and our recipe for butternut squash and ginger soup.