Spicy roast butternut squash soup served with crusty rolls

Roast Butternut Squash Soup with Crusty Rolls Recipe

60 Minutes
Serves: 2
A warm butternut spicy soup made with roast butternut, onions, celery and garlic. The soup is spiced with chilli, cumin, coriander, cayenne pepper, ginger, star anise and fresh coriander. This delicious spiced soup is served with crusty bread. This delicious soup is ideal for a North African themed dinner party

Recipe Ingreds

Soup

  • black pepper (to taste)
  • 1 butternut squash
  • 0.25 tsp cayenne pepper
  • 1 stick celery
  • 0.25 tsp chilli flakes
  • 75 ml double cream
  • 6 sprig fresh coriander
  • 1 cloves garlic
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.25 tsp ground ginger
  • 2 tbsp olive oil
  • 1 onions
  • salt (to taste)
  • 1 star anise
  • 1 stock cube veg
  • 750 litre water

Bread

  • 2 crusty bread rolls

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5

Step 2

  • lightly coat the baking tray with half the oil
  • peel and chop the butternut squash into cube
  • add the butternut squash cubes to the Baking tray and coat the cubes in oil
  • place in the oven
  • cook for 10 mins to 15 mins
  • cook till the flesh is soft

Step 3

  • peel and chop the onion(s) finely
  • wash and chop the celery
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the onion, celery and garlic to a large pan
  • add the remaining oil
  • cook until soft but not coloured
  • add the ground spices, cayenne pepper, chilli flakes and star anise to the pan
  • cook for 5 minutes

Step 4

  • add 1 pint of boiling water for each stock cube, add the water to the stock cube(s)
  • add the stock to the pan
  • simmer for 15 minutes

Step 5

  • when the butternut squash is cooked (it should be soft).
  • remove from the oven
  • add to the soup
  • simmer for 15 minutes

Step 6

  • remove the soup mixture from the heat
  • Remove the star anise
  • using a hand blender liquidise the soup until smooth

Step 7

  • the soup should not be too thick if it is add a little extra water
  • add the cream and return to the heat for five minutes
  • heat through do not boil
  • taste and season with salt and pepper if necessary
  • if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

  • ladle the soup into serving bowls
  • wash and finely chop the fresh coriander
  • sprinkle on the soup

Step 9

  • serve with crusty rolls

Step 10

  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 Garlic crusher
  • 1 hand liquidiser
  • 1 jug
  • 1 large knife
  • 1 large pan

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About our spicy butternut squash soup recipe

The butternuts for this soup are roasted in the oven to add extra flavour and taste. The base of the soup is onions, celery and garlic which are mixed with the roasted butternut and the veggie stock. This spicy soup is flavoured with a selection of spices including chilli, cayenne pepper, coriander, cumin, ginger and star anise. Once all the flavours are infused together the star anise is removed, and the soup is blended to a smooth consistency and then cream is added. The soup is served hot with crusty bread rolls. 

More vegetable soups

Leek & Potato Soup

Cream of Mushroom Soup with Crusty Rolls

Courgette and Fennel Soup

Carrot and Coriander Soup with Crusty Rolls

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