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Spicy Butternut Soup

Course Appetizer


  • 1,5 kg Butternut Squash
  • 2 large Onions
  • 3 small Garlic Cloves Finely chopped
  • 500 ml Chicken Stock
  • 1 tsp Lemon Juice
  • 250ml ml Water
  • 3 small Strong Green Chillies Deseeded, Finely Chopped
  • 1 tbsp Melted Butter
  • 250 ml Fresh Pouring Cream


  • Peel and pip the butternuts, and cut it into about 5cm square chunks.
  • Peel and chop the onions quite finely.
  • Chop the garlic very finely, or push through a garlic press.
  • Halve the green chillies and scrape out all the pips. Chop the green flesh very finely.
  • Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent.
  • Add the lemon juice and chicken stock and stir until well mixed.
  • Add the water and the cubes of butternut, and simmer until the soup is thick and all the ingredients are well blended together, about 1 hour.
  • Liquidise with a food processer.
  • Serve hot. Swirl a tablespoon or two of fresh cream into the centre of each bowl of soup just before serving.