Easy Butternut Squash Soup

Total Time
50mins
Prep 10 mins
Cook 40 mins

Simple to make and really tasty veggie/vegan soup. Adjust the amount of chili and garlic to your own taste.

Ingredients Nutrition

Directions

  1. Wash and dice the butternut squash (you can leave the skin on).
  2. deseed the chili.
  3. peel the garlic.
  4. Place all 3 on a baking tray.
  5. sprinkle olive oil over
  6. place in the oven at 180 for about 40 minutes or until the squash is cooked (this is when you can put a knife through it easily).
  7. Bring the stock to the boil.
  8. add the baked ingredients.
  9. blend with a stick blender
  10. season to taste.
Most Helpful

4 5

Very simple and easy. I didn't have any chili so added ancho chilli powder. I took this to work and everyone loved it. Made for PAC Fall 2009

4 5

what a nice kick from the chili peppers! I baked this for about 45 minutes at 350 degrees Fahrenheit and then used 2 cans (or 4 cups) of stock. I used a potato masher since I didn't have a stick blender, but this recipe makes me want to invest in one soon! Thank you for sharing, made this for Fall PAC '09.