Spicy Roasted Butternut Squash Soup

I was delighted when my cousin gave me this recipe. For years I’ve been borderline severing a digit hacking up the butternut squash, little did I know you can halve it and roast it in the oven. It turns out even better and you still have fingers left. Bonus!

The butternut is infused with the delicious chilli and garlic and has all the winter feels. Best eaten on a lazy day watching films on the sofa all snug and warm.


1 butternut squash

4 garlic cloves

Glug of olive oil

Salt and cracked black pepper to season

1 whole red chilli – sliced

500ml vegetable stock

Teaspoon chilli flakes


Pre heat oven to 200c / 180C

Cut your squash in half and deseed. Place cut side up on a foil lined baking tray, score and drizzle with olive oil. Season with salt and cracked black pepper. Add your garlic cloves kept whole on top of the squash along with your chopped fresh chilli.

Roast in the oven for 50 minutes.

Remove from oven and scoop out the flesh and blend adding as much or little chilli flakes as you desire. I found 1 teaspoon just right.