Spicy Butternut Squash Soup
About this recipe
Warren Nash's Spicy Butternut Squash Soup is a cozy, vegan-friendly dish perfect for chilly days. This recipe is straightforward and packed with flavor, thanks to the addition of fresh chili that gives it a nice kick.
In just 35 minutes, you can whip up a batch of this creamy soup that serves four, making it an ideal choice for a quick weeknight dinner or a comforting lunch.
Ingredient notes
- Use 1 large onion for the base flavor.
- The recipe calls for 1 butternut squash, which should be cut into 1-inch pieces for even cooking.
- 1 red chili adds spice; you can adjust the amount based on your heat preference.
Tips from Warren Nash’s video
- Fry the onion, garlic, and red chili together for about 5 minutes to develop a rich flavor base before adding the other ingredients.
- When blending the soup, gradually add the stock back in until you reach your desired consistency.
Good to know
- How many servings does this recipe make?
- This recipe makes 4 servings.
- What is the total cooking time for the soup?
- The total cooking time is 35 minutes.
- Can I make this soup in a slow cooker?
- Yes, the soup can be made in a slow cooker by sautéing the onion, garlic, and chili first.
- What can I use to garnish the soup?
- The soup can be garnished with freshly chopped parsley and optionally sprinkled with dried chili flakes.
No life story here — the video and the recipe are the whole point. All credit to Warren Nash: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut the ends off the onion, peel, and slice in half. Roughly chop and set aside.
- 2
Peel and roughly chop the garlic cloves. Set aside with the onion.
- 3
Slice the end off the red chilli and slice into rings. Set aside with the onion and garlic.
- 4
Slice the end off the butternut squash, cut it in half, and hollow out the seeds with a spoon.
- 5
Peel the skin off the butternut squash and chop it into 1-inch pieces.
- 6
Peel and chop the carrot.
- 7
Heat some olive oil in a large saucepan and add the onion, garlic, and red chillies. Fry for about 5 minutes over medium to high heat, stirring continuously.
- 8
Add the chopped butternut squash and carrot to the pan.
- 9
Top the contents of the pan with boiling water until everything is just covered.
- 10
Crumble in the vegetable stock cube and season generously with salt. Stir and bring to a boil.
- 11
Reduce the heat and simmer for 15 minutes, topping up with water if needed.
- 12
After 15 minutes, remove the pan from the heat and separate the vegetables from the stock, leaving the stock aside.
- 13
Pour a small amount of the stock back into the vegetables and blend until smooth, adding more stock until you reach the desired consistency.
- 14
Serve the soup immediately or reheat later. Garnish with freshly chopped parsley and optionally sprinkle with dried chilli flakes.
Heads up — we had to guess a little:
- Inferred amount of oil for frying.
Credit where it’s due: this recipe was transcribed from Warren Nash’s original video on YouTube. Follow them there — it’s their dish.
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