Spicy Butternut Squash and Red Pepper Soup


With the colder weather settling in nicely, soups have made a very welcome come back to our dinner table.  Nothing better that a spicy, comforting soup to warm you up and making you feel all cosy.  Soups are definitively the best thing about winter for me.  It’s a great way to eat lots of veggies and combination and flavours are endless.  I’ve been having lots of red lentils based soups recently, so you will very likely see a few more soups recipes coming here soon.

This recipe involves nothing more than chopping a few veggies, roast them and finally blend then. Done. You can adjust the spice to your liking by adding a bit more chilli flakes or reducing the amount.  I like a bit of a kick especially when temperature are heading down.




I’ve served this soup with garlic croutons but it’s equally good with a slice of rustic bread.

butternut soup


Spicy Butternut Squash and Red Pepper Soup

Dietary Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish, Soup
Misc Serve Hot
This soup will give you an instantly warm feeling, perfect on a cold night.


  • 1 Red onion
  • 1 Small Butternut Squash
  • 3 Red Peppers
  • 3 cloves Garlic
  • Thyme
  • 1 tablespoon Olive oil
  • 1 teaspoon Chilli flakes
  • Veggie stock or water


You can  add some nutritional yeast , black sesame seeds and a pinch of cayenne pepper for an extra kick.


Preheat the oven to 190C.
Chop the onion, butternut squash and red peppers into chunks. Place in a oven tray with the garlic cloves (whole, no need to peel) and a few springs of thyme. Add a the olive oil, mix the veggies and roast for 30-45 minutes, until the butternut squash is soft.
Remove the veggies from the oven and take off the skin of the butternut squash and garlic. Pick the leaves of the thyme and place all the veggies in a blender. Add the chilli flakes ( use more or less than a teaspoon according to your liking) along with some stock or water to achieve your desire consistency and blend until smooth.
Season with salt and pepper.

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