Spicy butternut squash soup

posted 7 May 2015, 06:11 by Tim Elliston   [ updated 13 May 2015, 10:57 ]

By The Happy Starfish

A simple and quick soup that is filling and very tasty!


Use organic ingredients when possible.

2 onions chopped.

1 1/2 pints vegetable stock.

1/4 teaspoon chilli flakes.

1 tablespoon ground cumin.

1 teaspoon ground cinnamon.

1 kg (2lb 4oz butternut squash (peeled, de-seeded and chopped).

Juice 1/2 lemon.


1. Place onions in a saucepan with 100ml of the stock, cover and cook for 5 minutes until softened. stir in chilli, cumin and cinnamon and cook for a further 1 minute.

2. Add squash and rest of stock. cover, bring to boil and simmer for 15 minutes or until squash is tender.

3. Blend until smooth and add lemon juice to taste.