Butternut squash and chilli soup

June 8, 2020
Serves: 3 Cooks In: 45 minutes
  1. Cut the butternut squash in half, cover with olive oil and salt and pepper then roast in the over at 180C for about 45 minutes until soft.
  2. Place a pan on a medium heat with some extra virgin olive oil in and sauté the onions until translucent. Then add in the garlic, paprika and chilli flakes and cook for about 2 minutes.
  3. When the butternut squash is cooked. Scoop out the innards and place in a food processer. Add in the onion mixture and coconut milk and then blend.
  4. Pour this back into a pan to heat through. You may need to add some water if you would like it thinner.
  5. Top with fresh parsley and cayenne pepper, and dunk in sour dough bread.


  • 1 butternut squash
  • 1 red onion
  • 2 garlic cloves
  • 1 tbsp paprika
  • 1 tsp chilli flakes
  • 1 can coconut milk
  • Salt and pepper to taste