Spicy Ginger and Chilli Squash soup

Spicy Ginger and Chilli Squash soup


The days are getting even shorter and the air has got a chill as we approach the last season of the year. Ward off that inevitable pesky cold with this delicious winter warmer. Roasted butternut squash soup is healthy, hearty and full of cold busting vitamins and minerals. Full of flavour as well as nutrients, the chilli kick will clear congestion, boost immunity and circulation, as well as give you a vital vitamin a hit. The punch of garlic will fight off your cold and boost heart health, whilst the zing of fragrant ginger, a powerful anti-inflammatory, will improve your digestion. And of course, not forgetting the star ingredient, the elegantly formed butternut squash, plentiful in antioxidants and phytonutrients and delicious enough to live up to the name ‘butternut’, it truly is the perfect addition to any winter meal.

Spicy Ginger and Chilli Squash soup

Preparation time: 20 minutes. Cooking time: 50 minutes. Serves: 4


1 Butternut Squash

1 Large White Onion

3 Cloves of Garlic

1 Red Chilli

2-inch piece of Fresh Ginger

A small bunch of Coriander

500 ml of Vegetable Stock

Coconut Milk to serve

Rapeseed or Olive Oil

Salt and Pepper to taste

Spicy Ginger and Chilli Squash soup1. Preheat the oven to 200 degrees Celsius. Cut your butternut squash in half, scoop away the seeds and place the two halves on a baking tray, drizzle with your choice of oil and sprinkle generously with salt and pepper. Roast the squash for around 40 minutes or until the flesh is tender. Roasting the Squash gives the soup even more flavour as it caramelizes and enhances the vegetable’s natural sweetness. (It also takes away the strenuous task of chopping up your squash!)

2. Peel and dice the onion and chilli and mince the garlic and ginger. Obviously it’s personal choice how hot you want your soup, I like some heat so use a whole deseeded chilli. (the seeds are the super fiery part) The ginger also adds its own zingy heat.Spicy Ginger and Chilli Squash soup In a large saucepan, sautée the onion until soft and translucent then add the garlic chilli and ginger and cook for a further few minutes.

3. Once the squash is cool enough to handle (or if your impatient and have asbestos fingers like me) scoop out the squashes flesh and add to the pan. Add in 500ml of vegetable stock and bring to a simmer. Create a silky texture by blending the soup and add salt and pepper to taste.
4. Serve in bowls and complete with arty swirls of coconut milk for a decadent creamy taste, sprinkle with finely chopped coriander and add a few slices of extra chilli. This soup is so delicious and heart-warming, the ginger and chili give a great kick to the sweet nutty taste of the squash. It is the perfect winter lunch, served with warm crusty bread and butter.


Written by Sophie

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