Spicy Butternut Squash Soup Recipe – Easy & Tasty Winter Recipes by Warren Nash


Hey guys, it’s Warren here and here’s how
to make a deliciously spicy butternut squash soup. I’l also stick a link at the end of the video
on how to make perfect white bread rolls that go brilliantly with this recipe. This is enough for 4 portions of soup. Take 1 large onion, cut the ends off, peel
then slice in half. Roughly chop and set aside. Take 2 garlic cloves and peel and roughly
chop. Set aside with the onion. Take one red chilli. Slice the end off and slice into rings. Set aside with the onion and garlic then take
one butternut squash. Slice the end of the butternut squash off
then carefully, using a sharp knife, cut the squash in half just about the bulge at the
bottom of the vegetable. Cut the bottom end in half downwards (to reveal
the seeds). Then use a spoon to hollow the seeds out from
the squash. Use a vegetable peeler to peel the skin off,
then chop all the butternut squash into 1 inch pieces – all of equal size. Also, peel and chop 1 carrot then take a large
saucepan and place on the stove. Heat some olive oil up and through in the
onion, garlic and red chillies. Fry for about 5 minutes over a medium to high
heat whilst stirring continuously. Add into the pan the butternut squash we chopped
earlier, along with the carrot. Top the contents of the pan up with boiling
water until everything’s just covered. Crumble in one vegetable stock cube and season
generously with some salt. Now give everything a stir and bring the pan
up to boiling point. Reduce the heat and leave to simmer for 15
minutes, topping the contents up with water if needed. After 15 minutes, remove the pan from the
heat and carefully separate the veg from the stock (leaving the stock aside for later). Now, pour a small amount of the stock back
into the vegetables and using either a regular or hand blender, blitz the veg until nice
and smooth. Slowly keep adding small amounts of stock
back into the pan, whilst blending, until you’re happy with the consistency of the soup. When you’re happy with the thickness, stop
blending and this soup can be served either straight away or reheated at a late date. When serving, sprinkle with some freshly chopped
parsley. For even more of a kick, sprinkle with some
dried chilli flakes. There you have it, that’s how to make a deliciously
spicy butternut squash soup. If you loved the look of this soup recipe,
remember to give this video a thumbs-up, remember also to subscribe and hit the bell button,
which will notify you when I upload new videos. And you can check out more of my videos (including
that bread roll recipe) by clicking on one of these appearing on screen.

21 thoughts on “Spicy Butternut Squash Soup Recipe – Easy & Tasty Winter Recipes by Warren Nash

  • October 4, 2017 at 1:25 pm
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    Greetings from Canada Warren – we just discovered your channel and subscribed #20,001… LOL! We also do food and drink videos plus ideas on entertaining. Hope you can check us out too! Thanks!

    Reply
  • January 25, 2018 at 9:49 am
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    Very good my brother good cooking nice vedeo thank e you

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  • February 9, 2018 at 3:04 am
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    OK, I give up, what is creating the 'white stuff' swirls shown in the finished product and not mentioned in the recipe? Might that be sour cream? Tasty soup.

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  • February 26, 2018 at 7:57 pm
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    I learned the hard way that some of us have an allergy to peeled, raw, butternut squash. The hand without the knife is obviously holding the squash in place and so, is in way more contact than the knife hand, and, that can produce a very unpleasant reaction to that "non-knife" hand. It can last for several hours. Once cooked, it doesn't seem to effect people eating it. Again, this only happens to certain people but when it does it can be scary. So, now I wear a rubber glove on the hand holding the squash. Just thought I would spread the word for those of us lucky enough to be affected. 🙂

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  • April 27, 2018 at 1:10 pm
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    Love it thanks

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  • November 16, 2018 at 6:59 pm
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    I’m cooking and using your recipe. But I decided to add some small 🍤 🍤 shrimps for topping. I hope it will taste good. Thanks and happy a Great weekend.

    Reply
  • November 16, 2018 at 11:34 pm
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    hey Warren could you please make cinnamon buns for your next video please

    Reply
  • January 24, 2019 at 11:01 am
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    Thank you, very good video, easy to follow explanations, all clearly shown, I will do it today as it is so cold here in Wales, UK

    Reply
  • January 28, 2019 at 4:30 pm
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    going to make this tonight! Does anybody know if it will keep well in a freezer?

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  • February 2, 2019 at 10:50 pm
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    To make the peeling of the sqash easier, boil for a few minutes and it practically peels itself

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  • February 6, 2019 at 4:56 pm
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    So far the best and easiest recipe I found 👍🏻

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  • February 8, 2019 at 5:27 pm
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    Thanks Warren, I added spinach in mine afterwards came out great!

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  • March 18, 2019 at 7:22 am
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    Looks delicious !

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  • April 8, 2019 at 8:01 pm
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    Nice one, thank you

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  • May 22, 2019 at 2:40 pm
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    I made this today and I loved it

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  • May 23, 2019 at 9:39 am
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    Thanx.wanted to make this today and your video was the best.lots of love from Nairobi Kenya

    Reply
  • September 17, 2019 at 6:57 pm
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    I'm in the US and this is the 2nd recipe I've found from the UK that references "red chillies." The other butternut squash soup recipe said "mild red chillies." What kind of chillies are they??!!?! There are so many kinds and all of the red ones I can find are hot. And don't really look like that. Do you know the name? The guys at my local grocery store are stumped, as well.

    Reply
  • November 10, 2019 at 5:29 pm
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    It looks very delicious 😋 but I was wondering what is that white thing on the top 🙈 ?

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  • November 20, 2019 at 7:48 pm
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    Just tried this for dinner very tasty and easy to make will definitely making it again thank you!

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  • January 16, 2020 at 8:03 am
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    Why separate it if you can just blend it like that?

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  • January 31, 2020 at 4:55 am
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    Well done

    Reply

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