Spicy butternut squash soup – the easy way!

bowl of spicy butternut squash soup

There are times one needs to fill up the ‘wholeness levels’ and nothing will cut it but a bowl of hot soup. But what to do when you haven’t planned for that moment? No need to fret, the solution is simple: a Spicy Butternut Squash Soup that is so easy to make, all you’ll need to do is let it happen (well almost 😉). It requires minimal skills: chopping the vegetables and roasting them in the oven, mixing the ingredients and simmering them, and finally liquidising them. Honestly, it’s that simple! This spicy butternut squash soup is delicious and the perfect remedy to autumn and winter blues, and it freezes really well. You can easily replace the butternut squash with pumpkin – in case you were wondering about what to do with the leftover pumpkin from your halloween spooky display. Cut the removed pumpkin into cubes, place in freezer bags and freeze until you need them. To make the soup, just roast them from frozen with the rest of the vegetables. Sustainability hack shared ✅

This spicy butternut squash soup is smooth and full of flavour. Because instead of stock we’re using Mexican Organic Beef Bone Broth, it’s packed with collagen, antioxidants and minerals. The feeling of greatness will fill you up immediately. Try it.

Ingredients

500g-800g fresh (or frozen) butternut squash chopped into small cubes (top, bottom and seeds removed, skin left on)
3-4 medium red onions chopped in quarters
1 garlic clove peeled
1 tsp chilli flakes – if using the Mexican Spiced bone broth, omit this to make the soup to bit less spicy
3 tbsp olive oil
sea salt
350ml jar of Boosh Mexican Spiced Organic Beef Bone Broth
400ml can of coconut milk (low fat is great too)
1 cup of water
juice of 1 lime
a handful of chopped fresh coriander and a sprinkle of smoked paprika

Method

  1. Preheat the oven to 200C fan
  2. Prepare the vegetables; place them in a deep oven dish and mix well. Drizzle with the olive oil, add the chilli flakes and salt and roast for about 35 minutes, until the vegetables become caramelised
  3. Take the vegetables out of the oven and transfer in a large pot. With a hand blender start whizzing everything together. Add the bone broth, the can of coconut milk and one cup of water. If you prefer a thinner soup, add a bit more water until it reaches the desired consistency
  4. Bring the soup to a simmer and allow it cook for a few minutes so it’s heated up throughout
  5. Season with salt and pepper, squeeze the lime, sprinkle the chopped coriander and smoked paprika
  6. Serve with some rustic sourdough bread or baguette.