Spiced squash soup

  • serves 4
  • Easy

This squash soup is kicked up a notch with ginger, red chilli and garlic. This recipe is seriously economical too, it feeds a family of 4 for just £1.92! It also tastes great using sweet potato instead of squash.



  • olive oil
  • onions 2, roughly chopped
  • garlic 2 cloves, roughly chopped
  • red chilli 1, finely sliced
  • ginger a small chunk, grated
  • butternut squash 1 about 1kg, seeds scooped out and cut into chunks
  • cumin seeds 2 tsp, toasted
  • ground coriander 1 tsp
  • veg or chicken stock 800ml
  • parsley a handful, chopped (optional)


  • Step 1

    Heat 2 tbsp olive oil in a pan and fry the onion, garlic, chilli and ginger until soft.

    Add the squash and spices and cook for a few minutes then tip in the stock and simmer until the squash is soft and you can mash it with the back of a spoon.

    Put everything in a blender and whizz until smooth.

    Add a handful of fresh parsley to finish if you like.

Nutritional Information

  • Kcals 193
  • Carbs 25.5g
  • Protein 10g
  • Fat 6.4g
  • Salt 0.6g
  • Fibre 7.6g