Lover of make-up, good food, fine wine, heavy weights and sleeping…

Spicy Roasted Butternut Squash Soup

I don’t know about you, but there’s something really comforting about Autumn weather. Yes I know it’s cold and a bit drizzly, but impending thoughts of German Christmas Markets and woolly jumpers makes me fuzzy inside.

Unfortunately, one thing which also turns with the weather are my eating habits. Tuna salads just don’t do it for me in October and, before I can say ‘Deck the halls’, I’ve fallen head first into a packet of mince pies and I’m drowning in brandy cream.

But, this year I’ve been making a conscious effort to balance the good with the bad. This includes getting creative in the kitchen; making comfort food that still gives me the warm fuzzy feelings, but doesn’t crash the My Fitness Pal App.

My spicy roasted butternut squash soup is perfect to heat up a cold belly at lunchtime, and comes in at 242 calories a bowl. The calories are based on the recipe making three steaming bowlfuls. Plus, it’s so easy to make. If you like this recipe you should also check out my Mums healthy lentil soup which is just as scrummy.


One large butternut squash
One large onion, finely chopped
Two cloves of garlic, finely chopped
One pint of vegetable stock
One tablespoon of ground cumin seeds
One tablespoon of dried chilli flakes
Three tablespoons of olive oil
Sea salt flakes and freshly ground pepper


1. First, preheat your oven to about 200 degrees or 180 for fan ovens.

2. Next up, carefully cut the butternut squash in half length ways, and then cut into quarters. You don’t need to take off the skin; once they’ve roasted in the oven, it will peel off.

3. Arrange the squash on a baking tray and drizzle with two tablespoons of the olive oil, and then sprinkle over the ground cumin seeds, the chilli flakes and some seasoning. Pop them in the oven for about 30-40 minutes depending on your oven, or until they’re cooked through. When they’re done, take them out and leave them to cool.

4. Get a large pot and put it on a medium heat. Add the oil followed by the onion and garlic and continually stir until translucent being careful not to burn them. When they’re soft, add in the stock.

5. Now get the cooled butternut squash and carefully peel off the skin. If it doesn’t come off easily, use a small paring knife to help you along. Chop the flesh into small chunks and drop into the stock.

6. The last thing you need to do is take a hand blender and blend the soup until thick and smooth. Season to taste and that’s it!

If you’re feeling naughty, add some double cream for a richer taste and garnish with fresh coriander.

What’s your favourite Autumnal soup?

Until next time.

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