Spicy tomato and butternut squash soup

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Serves: 6

By NormaSknockers

(1 Vote) 2


  • 6 tomato

  • 1 red pepper (deseeded)

  • 2 large red onion

  • 1 large butternut squash (peeled and deseeded)

  • 1 stick celery

  • 4 cloves garlic

  • 1 carrot (peeled)

  • 1 red chilli (deseeded)


  1. Chop the butternut squash, tomatoes, celery, carrot, onions and pepper into chunks and pop in a roasting dish.
  2. Thinly slice the garlic and chilli and add to the dish, season liberally with salt, toss the salt through and pop in the oven (190, 170 fan) for 45 minutes turning the vegetables every 15 minutes or so.
  3. Once cooked put everything into a blender/food processor add 500ml of boiling water and blend until smooth.
  4. Pour the smooth soup through a sieve, pushing through with a spoon, into a large saucepan (you will be left with a small amount of pulp, this can be discarded) add another 500ml of boiling water to the sieved soup and bring to the boil.
  5. Simmer for 2-3 minutes then serve or freeze.

Handy Hint

This can be made without the chilli if you're not keen on spicy soup.

Additional Information

  • Can Freeze

  • Make Ahead

  • Soup

  • tomato

  • squash

  • Winter

  • Autumn

  • Low fat

  • Vegetarian

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • justthemaid 10/10/12 13:14

    This was just the thing for my nasty cold, the chilli made it all the more yummy.

  • NormaSknockers 24/11/10 15:51

    A lovely warming soup that's packed full of vegetables as well as flavour.