Butternut squash soup


We were curious about butternut squash as it seems to be in fashion on every food channel. The colour of the soup is so vibrant that I want to try this soup just because of how it looks!


  • 1 butternut squash, about 1kg
  • 1 big onion, peeled and chopped
  • 2 cloves of garlic, finely chopped
  • 1 vegetable stock cube
  • 1 bird's eye chili


Step 1

Peel the squash and cut lengthwise in half.

Step 2

Scoop out the pulp and discard.

Step 3

Cut the squash into big chunks, about 4cm cubes. Rub with olive oil.

Step 4

Place in a preheated oven at 200 degrees for about 30 minutes or until soft.

Step 5

Heat up a soup pot. Add 1 tablespoon olive oil.

Step 6

When the oil is hot, add the onion and garlic and sauté until the onion is translucent. Add the chili.

Step 7

Add the roasted squash and stock cube. Top with 1L water.

Step 8

Bring to a boil and whizz the soup until smooth. Adjust the seasoning.

Step 9

Serve with crusty bread.

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