Collection of butternut squash on ground

Spicy butternut squash soup recipe

Ken Stockley
Why not grow your own butternut squash to use in this delicious soup recipe from Ken Stockley?
Ken says: "A lovely, creamy soup. All of the veg came from my garden and I only used ONE Apache chilli, but it still made my mouth tingle! Don't forget to wash your hands after clearing out the chilli seeds."
Course Soup
Servings 2


  • 500 g butternut squash
  • 1 large clove garlic
  • 1 onion
  • tbsp oil
  • ½ tbsp lemon juice
  • ½ tsp mixed herbs
  • 1 vegetable stock cube
  • 1 chicken stock cube
  • ½ red pepper
  • 500 ml water
  • 125 ml milk
  • 1 small chilli or half tsp chilli powder (optional)
  • Ground black pepper to taste


  • Cut the butternut or squash into one inch chunks, removing the peel and seeds and any ‘stringy bits’. Peel and chop the garlic, onion, red pepper and fresh chilli.
  • Put the oil into a saucepan on a medium heat and fry off the garlic, onions and red pepper (and fresh chilli if using) for a couple of minutes until the onion is soft but not coloured. Stir frequently to stop it sticking.
  • Add the butternut squash and continue to cook for another 3 minutes. Keep stirring throughout.
  • Dissolve the stock cubes in the water and then add to the pan together with the milk, herbs, chilli (if using) and lemon juice. Bring to the boil, then turn down the heat until it is simmering. Put the lid on the saucepan and continue to cook for another 20 minutes until the butternut is soft.
  • Remove from the heat and blend with a stick blender until smooth. If you prefer, you can leave it lumpy.
  • Reheat the soup again gently but don't allow it to boil. Season to taste with black pepper.


Find out how to grow your own squashes from seed through to harvest at our pumpkin and squash hub page.
Lead image: Squash Winter Butternut 'Hunter' F1 - Kew Vegetable Seed Collection from Thompson & Morgan
Keyword butternut squash, pumpkin, soup
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