Lorna's Tasty Treats

Spicy Butternut Squash Soup

For 4 – 6 people – depending on appetite!

You can vary the amount of spices according to taste – just keep on trying it! Ideal on a cold, wet winter’s day, and fills the kitchen with an irresistible smell!


Preparation: 10 minutes

Cooking: 30 minutes



1 large onion, chopped

2 parsnips, peeled and chopped

1 medium butternut squash, peeled and roughly chopped

2 cloves garlic, chopped

2 sticks celery – with some leaves if you like, chopped

1 inch knob of fresh ginger, peeled and chopped finely

Large knob of butter or a generous glug of olive oil

2 teaspoons madras curry powder

2 teaspoons of garam masala

2 vegetable Oxo cubes, or 1 veg. and 1 chicken cube

2 pints water [approx.]




1. Put the butter or oil into a large saucepan, heat until sizzling, then add the first six ingredients. Stir thoroughly and sauté for 5 minutes until they start to soften.

2. Add the spices, stir in and cook for a minute or so before adding the water and stock cubes.

3. Simmer for 20 minutes, taste and adjust seasoning as necessary. You might need to add some freshly ground pepper too.

4. Either just half-liquidise with a potato masher, or use a food-processor to semi-liquidise. It’s nice if it’s not too smooth!


To finish  - some ideas to try!

1. Add a generous handful of chopped fresh parsley.

2. Fry some sage leaves in olive oil and sprinkle on top of the soup.

3. Throw in a handful of chopped leeks and cook for a further 5 minutes, after Step 4. [You can also use frozen chopped leeks]

4. Serve with garlic croûtons, or some French bread / ciabatta / wholemeal bread.

5. Put a small amount of grated cheese onto toasted French bread and float on the top, or just grate a little cheese onto the soup.


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