Spiced butternut soup

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Serves: 6

By loler

(2 Votes) 3


  • 1 pinch salt to taste

  • 2 pints vegetable stock

  • 1 butternut squash peeled, de-seeded and diced into 1 inch cubes

  • 1 1/2 tsp curry powder

  • 1/4 tsp pepper to taste

  • 2 medium onions peeled and quartered

  • 1 spring onions thinly sliced, to garnish


  1. Preheat oven to 220C/Gas Mark 7. Place squash and onion in a large roasting pan or baking dish. Bake, uncovered, for 45 minutes, until squash is tender. Don't worry if some of the pieces get a bit browned - this will add to the roasted flavour of the soup.
  2. Remove from oven. Tip into saucepan and add stock. Bring up to the boil, reduce heat and simmer for 15 minutes. Let cool about 15 minutes - do not pour hot soup directly into food processor, or you risk it exploding. Purée in batches in blender or food processor.
  3. Toast curry powder in a small frying pan over low heat until fragrant, about 2 minutes - be careful not to burn it. Stir into puréed soup. Season to taste and divide between six bowls. Garnish with spring onions and serve.

Handy Hint

For extra flavour, toss a handful of peeled garlic cloves in with the vegetables before roasting.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Soup

  • squash

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Your comments

  • hedgepig 18/01/09 21:11

    easy to make and very yummy (couldn't quite tempt DS1 to get over his soup phobia though)

  • 11/03/08 15:45

    Really easy to make. Definately add the garlic. Nice with a dollop of greek yogurt when served.

  • fedda 20/02/08 10:54

    Sounds delish. I'll try soon.