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Spicy Butternut Squash Soup

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This recipe is in category Soups and Sauces
About this recipe
Healthiness : (3 votes)
Preparation Time: 5 minutes
Cooking Time: Total - 1 hour 15 minutes
Number of servings: 3-4
Serving suggestions: Serve with some lovely fresh crusty bread

This is Toby's soup, one of the soups made by pupils in the Spaldwick Community Primary School Soup Competition.

  • 1 small butternut squash, halved
  • 1 onion, chopped
  • 3 cloves of crushed garlic
  • 1 tablespoon of olive oil
  • 1 teaspoon of  urry powder
  • 50g (2oz) of lentils
  • 1.2 litres (2 pints) of vegetable stock
  • 2 large tins of chopped tomatoes
  • 50g (2oz)of uncooked rice
  • 174g (7oz) frozen sweetcorn
  • Roasting Tin
  • Knife
  • Wooden Spoon
  • Bowl
  • Saucepan
  • Blander
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Place the cut side of the squash down in a lightly oiled roasting tin and bake at 180c for about 30 minutes
  2. Leave to cool and then remove the flesh side and put in a bowl
  3. In a large saucepan lightly fry the onions and garlic in the olive oil. Add the curry powder (or leave it out if you do not like spicy food)
  4. Add the stock and lentils and bring to the boil. Reduce to simmer and add the chopped tomatoes
  5. 25 minutes later, add the rice and sweetcorn
  6. After 35 minutes,  add the cooked butternut squash and simmer for a further 10 minutes
Spicy Butternut Squash Soup - print view  Spicy Butternut Squash Soup - print view

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