Butternut Squash and Chilli Soup

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This is a real winter warmer and is remarkably easy to prepare. If you enjoy your soup with fresh bread on the side, head over to our recipe for our wholemeal 5-ingredient bread rolls.

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Time to have fun

Cut the butternut squash in half and scoop out the seeds. 

Place the butternut squash on a baking sheet 

Drizzle a little olive oil over the butternut squash

Sprinkle the chilli flakes, cumin powder and chilli powder evenly over the butternut squash

Cover with kitchen foil and cook in a pre-heated oven, gas mark 6 for 30 minutes

Remove the butternut squash from the oven and leave to cool for 10 minutes

Scoop the squash from the skin and place directly into a blender

Crumble the Kallo vegetable stock into the blender and add the almond milk

Blend until smooth (add more of your chosen milk if you want a runnier soup)

If serving straight away, transfer the soup into a saucepan and simmer on a medium heat for 2 minutes

If making to use later, transfer the soup into an airtight container. Leave to cool completely before storing in a fridge. Use within three days of making

*Serve with a crusty wholemeal or gluten free bun*

Ingredients

  • Red Chilli Flakes 1tsp
  • Cumin Powder 1/2 tsp

  • Chilli Powder 1 dsp
  • Butternut Squash 1 large
  • Kallo Veg Stock Cube 1
  • Almond Milk 500ml

    Or any milk alternative of your choice

  • Olive Oil

    To drizzle a little olive oil over the butternut squash

Optional Extras

  • Wholemeal 5-Ingredient Bread Rolls

    You can find our recipe for wholemeal 4-ingredient bread rolls recipe is here. It also has gluten and wheat free options.