Butternut Squash and Pepper Soup

Serves 8 or plenty to freeze

“A thick warming soup perfect as a starter or a main to get half of your days vegetables in in one hit!”


  • 2 medium butternut squash chopped into chunks (skin on or off)
  • 2 onions sliced
  • 1 yellow pepper sliced
  • 1 red pepper sliced
  • 4 garlic cloves crushed or sliced
  • 2 tsps. olive oil
  • 1 400g can tomatoes
  • 3 heaped tsps. reduced salt vegetable stock granules
  • 2 tsps. ground coriander
  • Chopped fresh coriander and pumpkin seeds to garnish
  • A drizzle of crème fresh or natural yogurt to garnish


  1. Boil enough water to cover the butternut squash and other ingredients
  2. Add the stock granules to the water
  3. Add the butternut squash and bring back to the boil
  4. Whilst it’s boiling fry the onions in a little olive oil for 3 mins
  5. Add the peppers and garlic to the frying pan for another 2 mins
  6. Add the onion, peppers and garlic to the butternut squash
  7. Add the tinned tomatoes and coriander
  8. Continue to boil for another 5 minutes or until you can put a knife easily through the squash
  9. Blend the mixture with a hand held blender or table top blender
  10. Sprinkle chopped coriander, pumpkin seeds and drizzle of yogurt or crème fraiche on top to garnish-


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