Picture of Spicy Squash Soup in Bowl

Spicy Squash Soup

Spicy Squash Soup

As well as being highly nutritious and warming on a cold winter’s day this  Spicy Squash soup also provides health and healing benefits in reducing inflammation due to the turmeric and ginger in the soup. Butternut Squash like other winter squashes, are high in carotenoids like other orange vegetables such as carrots, as well as vitamins A, C, and fibre.

Soups are a great way to have a healthy, nutritious meal that can be prepared easily and quickly. You can double up on the quantity and then freeze the soup in portions. A great way to take a healthy lunch to work.

Dairy, gluten, sugar and yeast free

Serves 4-6 people


  • 1 large butternut squash peeled, seeds removed and cut into small cubes.
  • 2 tbs chopped fresh ginger, peeled
  • 1 onion, peeled and chopped
  • 2 cloves of garlic, peeled and chopped
  • 1/2 can of canellini beans
  • 1 tbs extra virgin coconut oil
  • 1 Kallo yeast free vegetable stock cube
  • 1 can coconut milk ( reserve a small amount to pour onto the soup when serving)
  • 1 tsp turmeric
  • ¼ tsp of ground nutmeg
  • 470 ml boiled water
  • Small pinch of cayenne or chilli ( or to your taste if you like it more spicy)
  • Sea salt and ground black pepper to taste


Fry the ginger, garlic and onion in the coconut oil over a medium heat until softened (about 3 minutes)

Then add the vegetable stock cube to the 500ml of boiled water and then add the stock, to the pan and bring to a boil.

Next add the peeled and chopped butternut squash and the canellini beans and then stir in the coconut milk. Cook for about 20 minutes or until the squash is soft.

Add the turmeric, nutmeg and cayenne pepper or chilli together with salt and ground black pepper to taste.

Use a hand held blender to blend to a smooth puree (alternatively, you can use a standing blender.  Taste and adjust seasonings as required.

Serve topped with a drizzle of coconut milk and toasted Almond Bread

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