Spicy butternut squash soup

The rain is coming, jumpers are out and the nights are getting colder. Winter is upon us guys which means it’s perfect soup weather!

Admittedly, I’m not a lover of soup but this soup is hassle free, thick and combines my favourite flavours; so what’s not to love?

And to make it even better, it’s healthy and dairy free!


  • A whole butternut squash
  • 1 red onion 
  • 2 garlic cloves
  • tsp of smoked paprika 
  • chilli flakes (amount depending on your preference)
  • tbsp of oil 


  1. Pre heat your oven to 200 degrees celcius
  2. Cut the butternut squash in half, remove the seeds with a spoon, score each half and rub the tbsp of oil over the butternut squash
  3. Peel and roughly chop the onion into chunks
  4. Peel and crush the garlic, leave the cloves whole
  5. Put all the ingredients in a baking tray and sprinkle over the paprika and chilli flakes
  6. Roast for one hour or until the butternut squash is extremely soft
  7. Once soft, add the contents of the baking tray to a saucepan, cover with hot water (so the water is just over the top of the vegetables) leave to simmer on a low heat for 15 minutes
  8. After 15 minutes put the entire contents into a food processor and blend until smooth. 
  9. Serve hot and enjoy!



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