Spicy roast butternut squash soup served with crusty rolls

Roast Butternut Squash Soup with Crusty Rolls Recipe

60 Minutes
Serves: 2
A roast butternut squash soup made with butternut, onions, celery and garlic, flavoured with chilli, cumin, coriander, cayenne pepper, ginger, star anise and fresh coriander, serve with crusty bread. 

Recipe Ingreds


  • black pepper (to taste)
  • 1 butternut squash
  • 0.25 tsp cayenne pepper
  • 1 stick celery
  • 0.25 tsp chilli flakes
  • 75 ml double cream
  • 6 sprig fresh coriander
  • 1 cloves garlic
  • 0.5 tsp ground coriander
  • 0.5 tsp ground cumin
  • 0.25 tsp ground ginger
  • 2 tbsp olive oil
  • 1 onions
  • salt (to taste)
  • 1 star anise
  • 1 stock cube veg
  • 750 litre water


  • 2 crusty bread rolls

Recipe with pictures Steps

Step 1

  • set the oven to 190C 375F or gas mark 5

Step 2

  • lightly coat the baking tray with half the oil
  • peel and chop the butternut squash into cube
  • add the butternut squash cubes to the Baking tray and coat the cubes in oil
  • place in the oven
  • cook for 10 mins to 15 mins
  • cook till the flesh is soft

Step 3

  • peel and chop the onion(s) finely
  • wash and chop the celery
  • peel and crush the garlic using the garlic crusher or chop finely
  • add the onion, celery and garlic to a large pan
  • add the remaining oil
  • cook until soft but not coloured
  • add the ground spices, cayenne pepper, chilli flakes and star anise to the pan
  • cook for 5 minutes

Step 4

  • add 1 pint of boiling water for each stock cube, add the water to the stock cube(s)
  • add the stock to the pan
  • simmer for 15 minutes

Step 5

  • when the butternut squash is cooked (it should be soft).
  • remove from the oven
  • add to the soup
  • simmer for 15 minutes

Step 6

  • remove the soup mixture from the heat
  • Remove the star anise
  • using a hand blender liquidise the soup until smooth

Step 7

  • the soup should not be too thick if it is add a little extra water
  • add the cream and return to the heat for five minutes
  • heat through do not boil
  • taste and season with salt and pepper if necessary
  • if the soup is to thin leave on the heat till it reaches the consistency you require

Step 8

  • ladle the soup into serving bowls
  • wash and finely chop the fresh coriander
  • sprinkle on the soup

Step 9

  • serve with crusty rolls

Step 10

  • if cooking extra for the freezer store the soup in a freezable container allow to cool and then place in freezer

Recipe Utensils

  • 1 baking tray
  • 1 chopping board
  • 1 Garlic crusher
  • 1 hand liquidiser
  • 1 jug
  • 1 large knife
  • 1 large pan

More recipes you might like: Healthy, Starter, Vegetarian

How to make roast butternut squash soup 

Peel and cut the butternut into cubes place on a roasting tray, with a little oil and bake for 10 t0 15 minutes, until golden brown on the outside and soft in the middle. Peel and finely chop the onion, finely slice the celery and peel and crush the garlic, add to a large pan with a little oil and cook till soft. Add the ground spices, chilli flakes and star anise cook for five minutes, then add the veggie stock, simmer gently for 5 minutes, remove the butternut from the oven and add to the pan, simmer for 15 minutes. Remove from the heat, remove the star anise and blend till smooth season with salt and pepper and add the cream, cook for 5 minutes and then serve the soup in a bowl sprinkled with fresh chopped coriander and some crusty bread rolls. 

How and when to serve butternut squash soup

Without a doubt this is a Autumn or Winter recipe, perfect for those cold nights, ideal for a Halloween or bonfire night treat. Serve it piping hot and if you aren't counting the calories serve it with some crispy herb croutons. It also makes the perfect light lunch or evening meal, cook extra freeze and have some for another day!

What makes our spicy soup the best 

The roasted butternut squash add extra flavour and taste to this dish, but what makes this recipe the best is the delicious spice mix which add flavour and heat.

A delicious starter for your dinner party

This recipe makes the perfect starter for any winter menu the spices make it perfect for a North African dinner party and we would combine it with a chicken thigh tagine for the main course and a delicious orange and chocolate pistachio cake for dessert. 

More vegetable soup recipes

Leek & Potato Soup

Creamy Garlic and Mushroom Soup

Courgette and Fennel Soup

Carrot and Coriander Soup with Crusty Rolls

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