Pepper and butternut squash soup Recipe with a hint of spice

butternut squash soup recipe


  1. Put the oven on to preheat to 200ºC fan oven/220ºC/gas 7.
  2. Place the squash, oil, peppers, chilli and garlic on a large baking tray. Mix everything together and season with salt and pepper. Place in the oven for 25 minutes, the veg should be beginning to brown.
  3. Put the stock, water, orange juice and passata in a large saucepan and bring to the boil.
  4. Add the roasted vegetables and simmer for 5 minutes. Whizz with a hand held blender until smooth.
  5. Serve with some crusty bread or focaccia.



  • 1 medium butternut squash, peeled and cut into 2 cm cubes
  • 2 tablespoon oil
  • 2 red peppers, cut into chunks
  • 1 fat red chilli
  • 2 garlic cloves
  • salt and pepper
  • 2 vegetables stock cubes or 2 tablespoon concentrated vegetable stock
  • 4 mugs water
  • salt and pepper
  • juice of 2 oranges
  • 400g passata







prep time

20 Minutes

cook time

25 Minutes



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