Spiced sweet butternut squash soup

An improvised soup, based on a combination of what was in the cupboard and “Spiced Sweet Potato & Red Onion Soup” from Soup Kitchen; this version is pure butternut squash. That’s the wife’s lunches sorted then.

Serves 6, preparation time ½ hr, cooking time ½ hr.



  • Chicken stock (I managed to make it fresh, as I was doing anotherchicken dish)
  • 1½ butternut squashes, peeled
  • 1 tsp harissa
  • 3 tsp honey
  • a splash of olive oil
  • 1 small onion
  • 3 cloves garlic
  • 1½ tsp sesame seeds
  • 1½ coriander seeds
  • 1½ tsp black cumin seeds
  • 3 spring onions (because I felt like it should have more than one onion)
  • 1¾ litres fresh chicken stock
  • Juice of 1+ lime
  • Salt & pepper


  1. Peel and dice the squash
  2. Roast the spices and sesame seeds in a pan for 30 secs to 1 mins
  3. Grind the spices
  4. Finely chop the onions & garlic
  5. Finely chop the garic and onion, then fry in a splash of olive oil on a low heat until soft; add the spring onions towards the end
  6. Add the harissa, spices, sesame seeds and honey
  7. Add the stock, squash and juice of 1 lime
  8. Bring to the boil and boil for 20 mins
  9. Blitz until smooth
  10. Season with lime juice on serving
  11. Taste, and season with salt & pepper as preferred

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  1. Thank you for the recipe! Looks like simple and tasteful dish. I have to try it too.

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