Butternut squash and pepper soup

Butternut squash and pepper soup


  • 1 butternut squash, about 400g
  • 2 red peppers
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinammon
  • 500ml vegetable stock (I use bouillon powder)
  • Salt and pepper


  1. Peel the butternut squash, discard the seeds and cut the flesh into chunks about 1cm square and put into a  baking dish.
  2. Sprinkle over the spices, season, and drizzle with one tablespoon of the oil before putting into a preheated oven at 180c for 40 minutes until the squash is tender.
  3. Meanwhile, slice the peppers and stir fry in the remaining oil until cooked and set aside.
  4. Once all the vegetables are cooked, add to a blender with the stock and blitz until smooth.
  5. I love to serve this with a sprinkle of chilli flakes for a kick and a hunk of sourdough bread.




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