Recipe: Roast squash and chilli soup

Roast squash and chilli soup


  • about 1.5kg butternut squash
  • 2 large onions
  • 4 vine tomatoes
  • 1 medium-hot red chilli
  • 5cm-7cm long
  • 4 tbsp olive oil
  • sea salt
  • 900ml chicken or vegetable stock


  • sour cream
  • chopped coriander
  • pickled piri-piri or jalapeño peppers

  1. Preheat the oven to 220C/200C fan/gas 7. Peel the squash and cut the flesh into chunks, discarding the seeds. Peel, halve and slice the onions. Halve the tomatoes. Arrange the squash, onion and tomatoes in two large roasting trays in a single layer, adding the chilli to one. Drizzle 2 tbsp olive oil over each trayful and season with salt. Roast for 55 minutes, stirring halfway through.
  2. Discard any very dark-looking onion strands. Slit open the chilli and scrape out and discard the seeds. In a blender, whiz the chilli with all the vegetables and the stock, in batches, until smooth. Pass through a sieve into a saucepan.
  3. Gently reheat the soup. Serve, if wished, with a spoonful  of sour cream, some chopped coriander and pickled chilli.

First published in YOU, Mail on Sunday


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