A simple winter warmer: Spicy roasted squash soup.

Spicy roasted squash soup

Serves 2


2 butternut squash

One small white onion or leek, chopped

Chilli – I used two medium hot red chillies with seeds and it was warm without being over hot. Adjust to own taste.

Chicken stock.

Salt and pepper


Chop the squash into chunks and deseed. Roast in a pre-heated oven at 180C for an hour.

In a saucepan, gently fry the chilli and onion/leek until the latter is soft.

Add the roasted squash, skin still on.

Pour over the stock – it should cover the veg but not too much.


Season well.

Serve with warm crusty bread.

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