Sexy butternut squash and chilli soup

Squash, mmmm, its warming golden colour sensually cloaking its mahoosive beta-carotene content…

This one is spiced up with quietly fiery red chilli and made creamy and silky with greek yoghurt or creme fraiche. No you can’t eat it in the bedroom!
Serves: 2-3 • Prep: 10 mins • Cook: 40 mins • Easy 
  • 1 large butternut squash
  • olive oil
  • mild clear honey
  • red chillies or chilli paste
  • 3 dessert spoons of Fage Total Greek yoghurt or creme fraiche
  • vegetable stock, can be from a Kallo cube
  • boiling water
Heat the oven to about 200C.

Chop the unpeeled squash into four pieces – chop once lengthways and once widthways, and remove the seeds.

Place the squash on a baking tray and drizzle with oil.

Sprinkle with salt and black pepper and add finely chopped chilli and a drizzle of honey into the two pieces with the dips in the middle where the seeds were. Don’t let the honey run out at all cos it’ll burn if it get on the baking tray.

Roast til soft – about 30-40 mins.

Scoop out the flesh and use a blender to blend it with the rest of the ingredients.

If not using fresh chilli, add chilli paste at this stage.

WARNING! Cover the blender with a tightly held tea towel unless you want to get third degree burns via the medium of bright orange soup!

Fill yr tum up with warmth and goodness, give it a rub then go for a walk through the autumn leaves or snow, maybe stop for snogs (that’s why I didn’t include garlic).
Nutrition info
Squash is a rich source of betacarotene, which is great for eye health and immunity as well as being anti-inflammatory. Betacarotene also plays a significant role in cell production and maintenance of bone. Pretty fundamental all round.

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I live on good soup, not fine words.
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