Sophie's Extreme Pumpkin Butternut Squash Chili Soup

  • difficulty


  • serves


  • cooks in

    45 to 60 mins

  • calories

    340 per serving


  • 1 butternut squash, deseeded, chopped and peeled
  • 1 small pumpkin, deseeded, chopped and peeled
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 2 onions, roughly chopped
  • 4 mild chillies, deseeded and finely chopped (hold back some to serve)
  • 3 pints of vegetable stock
  • 8 tbsp greek yoghurt, plus extra to serve

Cooking Directions

  1. Heat the oven to 200 degrees.
  2. In baking tray throw in half the oil, the butternut squash and pumpkin. Roast for 30 minutes. Turn them once.

  3. When you have 7 minutes left of the butternut squash and pumpkin cooking heat the remaining oil in a pan over a low heat and add the chilli, onion, and garlic for 5 minutes (make sure you cover the pan).

  4. Add the butternut squash, pumpkin, vegetable stock and greek yoghurt to the pan and using a hand blender whizz it up until a smooth consistency.

  5. Reheat and season to taste with salt and pepper.

  6. Optional toppings: swirl of greek yoghurt, crushed cashew nuts, pomegranate, goats cheese, chopped chilli and basil.