Introduction: Spicy Roast Butternut Squash Soup

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Spicy roast butternut squash soup is velvety smooth with earthy flavours that will comfort your soul. A winter warming dish that will never disappoint!


  • 1 x Butternut Squash, peeled and cubed
  • 1 tsp Chilli Flakes *
  • 2 tbsp Olive Oil
  • Salt & Pepper
  • 1 x Onion, peeled and sliced
  • 3 x Garlic Cloves, peeled and roughly chopped
  • 1 tbsp Fresh Rosemary, chopped
  • 500ml (2 Cups + 1 tbsp)
  • Vegetable Stock125ml (1/2 Cup)
  • Double/Heavy Cream

Essential Equipment

  • Roasting Pan
  • Blender/Food Processor

# mine weighed 1150g/40.5 oz whole

* use 1/2 tsp for a hint of heat, 1 tsp for a nice kick, 1.5-2 tsp if you like it hot.

Step 1: Roasting

Preheat your oven to 190ºC/Fan 180ºC/374ºF. Mix together the squash, chill flakes, olive oil and a generous helping of salt and pepper in your roasting pan.

Bake for 15-20 mins until softened and just starting to brown.

Step 2: Adding More Flavour

Add the onion, garlic, rosemary and season with more salt and pepper. Mix well.

Bake for a further 10 minutes until everything is tender.

Step 3: Time to Blitz

Cool for 15 mins then tip the veggies into a blender along with the stock and cream. (You might need to do this part in batches.)

Blend/process until very smooth. Taste and add more seasoning if required.

Step 4: Tadah!

If you’re serving straight away, pop it into a saucepan to heat back up again.

Alternatively, freeze for another day. Defrost thoroughly before reheating in a saucepan.

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