Spicy butternut squash soup

Spicy butternut squash soup

Nice winter soup, made with leftover veg, also works if u add some coconut milk!

Jenny Atkinson


  1. 1 butternut squash, chopped
  2. 4 potatoes
  3. 1 onion
  4. 1 large carrot
  5. 1 veg/ chicken stock cube
  6. 1 garlic clove
  7. 2 red chillies
  8. 1 thumbsize pce ginger
  9. 1 heaped tsp cumin seed
  10. 1 heaped tsp corriander seed
  11. 1 heaped tsp Garam masala
  12. 1 heaped tsp turmeric
  13. 3 cardamom pods
  14. 1 cove
  15. Fresh coriander
  16. 2 tbsp tomato passata


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    Place the butternut squash, chopped onion and carrot in a roasting dish with a tbsp olive oil, sprinkle on half the cumin and coriander seed, roast for 30 min until tender.

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    Chop the potatoes, place in a sauce pan of water with the stock cube and a pinch of salt, boil until tender.

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    Place the ginger, garlic, chilli and the remaining dry spices in a pestle and mortar and mash into a thick curry paste

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    When all this is done, add the squash, onion and carrot to a large soup pan with the curry paste and cook for 5 minutes, add extra olive oil if needed.

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    Then add the potatoes and stock and the tomato passata and blend with a hand held blender until smooth.

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    Cook for further 30 minutes and serve with the fresh corriander added at the last minute.

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