Makes 4 servings

Storage: Store in an airtight container, in the fridge, for 4 – 5 days.

Freeze: Allow the soup to complete cool before dividing into to portions. Freeze in sealable plastic containers.

Reheating: Allow the soup to defrost before transferring to a saucepan and gently heating on the hob until hot


  • 600g butternut squash
  • 1 tbsp rapeseed oil
  • 1 tsp paprika
  • 1 chilli, medium heat
  • 1 clove garlic
  • 1 pint vegetable stock
  • Salt & pepper
  • 1 tbsp low fat crème fraiche & chilli flakes to serve (optional)


  1. Place the butternut, peeled and cut into 2cm cubes, into a roasting tin. Drizzle with the rapeseed oil and a sprinkling of paprika. Roast in the oven at 200C/Gas 6 for 20 minutes or until the butternut is soft but still has some bite.
  2. In the meantime, finely dice the chilli and garlic and gently fry in a large pan for 2 minutes in a very small dash of oil. Add the butternut and the stock to the pan and bring to a gentle simmer. Simmer over a medium heat for 5 minutes before removing from the heat and allowing to slightly cool.
  3. Pour into a blender, or using a stick blender, blitz the ingredients until smooth. If the consistency is too think, add a little water to loosen. Generously season.
  4. Return to the heat to warm through, then serve immediately with a drizzle of crème fraiche and chilli flakes



Screenshot 2018-11-26 at 23.00.20


Posted by Neil Armstrong

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