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Roasted butternut squash soup with chilli and fresh ginger

Updated: Dec 5, 2020

An adaptation of Mary Berry’s butternut squash soup. Absolutely delish and warms you from the inside out. I’ve used a few cheats to make it super quick and easy to make.


  • ½ tbsp ghee/butter/oil

  • 1kg ready chopped and roasted butternut squash @strongrootsuk

  • 1 large onion, roughly chopped

  • 2 medium carrots, peeled and chopped

  • Dried Chilli flakes to taste ( pinch depending on heat preference)

  • 1 large red pepper, deseeded and cut into cubes

  • Thumb size piece of fresh root ginger, peeled and grated

  • 2 cubes of organic Vegetable stock. I used @kallo

  • salt and freshly ground black pepper


  1. Heat the ghee/oil/butter in a large saucepan on medium heat and fry the onion until golden brown.

  2. Add the grated ginger and chilli flakes- cook for a couple of minutes on medium heat ensuring the ginger and onion don’t burn.

  3. Add the carrots, roasted butternut squash and red pepper. Give it a stir.

  4. Crumble the stock cubes in the pan and add enough water to cover it.

  5. Simmer for 15-20 minutes.

  6. Blend until smooth and season.

  7. Add some creme fraiche to add some creaminess if you desire.

  8. Sprinkle with pumpkin seeds if you wish and serve with some delicious hot crusty bread.

  9. Enjoy xx

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