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Butternut Squash, Chilli and Ginger Soup 


  • 1 whole butternut squash

  • 4 large diced shallots

  • 1 diced knob of ginger 

  • 1/4 diced deseeded red chilli 

  • 2 cups vegetable stock 

  • 1/2 cup soya cream

  • 1/2 tsp ground cumin 

  • Juice of 1/2 lime

  • Handful of fresh coriander

  • 1 tsp coconut sugar 

  • Salt and pepper


  1. Preheat the oven to 200 degrees

  2. Cut a butternut squash in half, drizzle with some olive oil, salt and pepper and roast for 45 minutes. 

  3. After 45 minutes remove the squash, let cool and dice the flesh. 

  4. Reserve a small proportion of the squash for the caramelised squash to go on top. 

  5. Heat a large saucepan and when hot add a dash of olive oil. Add the shallots, ginger and chilli and allow to cook for 5 minutes. 

  6. Next add the squash, vegetable stock, cumin and coriander. Cook for 5 minutes on a low heat. 

  7. Blitz using a hand held processor. Add the soya cream and lime and season with salt and pepper.  Allow the soup to simmer while you prepare the rest of the dish. 

  8. To a small sauce pan add a dash of olive oil, reserved squash and coconut sugar. Fry for 5 minutes or until the squash looks caramelised. 

  9. Add 2-3 ladles of soup to a small bowl. Top with caramelised squash, coriander, soy cream and olive oil (optional). 

  10. Serve with crusty bread (optional). 

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