Butternut Squash Soup

This butternut squash soup is packed full of flavour and the chilli gives it a bit of a kick. You can substitute the butternut squash for 800g sweet potatoes if you prefer. Serve with a wholemeal or seeded roll.



  • 1 butternut squash, deseeded, peeled, and chopped
  • 2 medium onions, peeled and chopped
  • 2 carrots, peeled and sliced
  • 2 sticks celery, sliced
  • 2 cloves garlic, peeled and sliced
  • 1 tbsp Olive oil
  • 1 small bunch flat-leaf parsley, chopped
  • 190g chorizo, skin removed and sliced
  • 1 tsp curry powder
  • 1.8 litres chicken stock
  • salt and pepper

To serve

  • 1 red chill, deseeded and chopped (optional)
  • 1 tsp low-fat yogurt (optional)


  1. Put a large non-stick stock pan on a high heat and add the olive oil. Add all the chopped vegetables, chorizo, and curry powder. Mix together with a wooden spoon and cook for 10 minutes with the lid askew, stirring regularly.
  2. add the stock to the vegetables and stir well. Reduce the heat and simmer for 10 minutes until the vegetables are cooked.
  3. Use a hand blender to blend to a smooth consistency and season to taste..
  4. Serve garnished with chilli.


Freezes well

Food portions:

F&V 2, P 0.75, Fats 0.25, Extras 6 kcals


Keywords: Healthy Soup