Butternut squash and chilli soup with pumpkin seeds

Updated: Oct 11, 2018

A great warming soup, leave out the chilli if you prefer, it's still delicious! Butternut squash is a great source of beta carotene, which are converted to vitamin A, great for normal vision, healthy skin, the immune system and more.

Serves 4 



1 medium butternut squash

1 onion, finely chopped 

3 garlic cloves, crushed 

2" piece of fresh ginger grated.

Olive oil

1 tbsp coconut oil

800ml vegetable stock  

1tsp smoked paprika 

1 fresh chilli, finely chopped 

Salt and pepper 

Handful of toasted pumpkin seeds 



Preheat the oven to 200C. Wash and cut the squash into wedges and scoop out the seeds. Put the squash wedges into a roasting tray and drizzle with olive oil and season with a pinch of salt and pepper. Roast for 30 minutes, or until soft. 


Meanwhile, fry the chopped onion, garlic and ginger in the coconut oil until soft. Add the smoked paprika and fresh chilli and fry for a further minute, before removing the pan from the heat. 


When the squash is ready, scrape the flesh away from the skin and add it to the other

ingredients. Add the stock, bring to the boil then leave to simmer for about 30 minutes. Taste and add more seasoning if required. Whizz with a hand blender to your desired consistancy.

Serve in warm bowls, topped with toasted pumpkin seeds.

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