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Roasted Butternut Squash Soup with Chilli and Ginger

Alternative title: I think the original was bloody long enough don’t you?! By ‘eck!


“What the hell is that?” my brain asked.

“It’s a butternut squash” I answered while trying to select a knife.

“A what?!” my brain is suddenly suspicious.

“It’s like a pumpkin, just more…”


“No…Well…Yes, yes it is” I had to concede that did indeed, look a bit like a penis.

Freud would have a field day studying that shit!”


So folks, here is the recipe for Roasted Butternut Squash soup with Chilli and Ginger (recipe adapted from Good Food):

Serves 3-4

1 tbsp olive oil (for cooking…you’ll need a little for roasting the squash too)

1 x Butternut Squash (these things are an utter nightmare to cut!)

1 x medium onion

1 x garlic clove (crushed)

2 x chillies (I picked 1 red and 1 green – it does have a kick so if you don’t like it too hot only use 1)

1 x leek (because I rarely cook with these)

1 x thumb sized piece of ginger

2 pints of vegetable stock


My butternut squash came with a little label telling me how to cook it (which was absolutely awesome given that I looked at it and said “what the fudge do I do with it?!”…so thank you Tesco for helping me out there!). Basically you pre-heat the oven to 200C / 400F / Gas 6, slice the butternut squash in half and scoop out the seeds, drizzle a bit of olive oil on the halves and bob them skin side down on a baking tray then cook for 40-50 minutes until tender (mine took 60 minutes to cook so check it every now and again).

Butternut ingredients

Probably spent more time arranging this bloody photo than I did cooking the soup!

While the butternut squash is cooking slice up the rest of the veggies…

Taking a break

Why yes it is a decaf tea…Why yes I am reading ‘Healthy‘ magazine…Why yes I am wondering what the heck is happening to my junk food craving noggin…And why yes I’m still waiting for my call up to Q-Branch!

…And maybe take a break…

Roasted Squash

I love the smell of roasted butternut squash…If I could rub this stuff all over myself I would do…But I might start to smell odd after a few days as the squash starts to go funny

Once the butternut squash is tender, let it cool for a bit (as it’s ruddy molten when straight out of the oven) then scoop out the flesh…

Butternut ingredients 2

All this is missing is an avocado!

Heat the oil in a pan, throw in the veggies and cook over a medium heat until slightly softened…

Butternut and stock

It got to this stage and I seriously thought about just sticking my head in there as the soup smelled so good…Then I realised a chilli up the nose would probably be hell on earth

Next add the butternut squash and the stock, then cook (on a low-medium heat) until all the veggies are softened…

Then blend, blend, blend!

Roasted Butternut squash soup with Chilli and Ginger

Stick a straw in it and we’re good to go!

The human guinea pigs recommend a bit of pepper with this…I actually don’t like pepper as I find it a bit overpowering (no, I’m not taking the mick….Yes I know it’s a bit peculiar).

Anyway, enjoy!

So folks, what are your favourite butternut squash recipes?

R x

PS – Who’s ready for ‘Fortitude‘ episode 2?!


The Cake Conundrum


Be like the Traeger


  1. ooh this looks yummy Ruebi! I love squash but have never cooked my own- I’m getting one asap and am going to try this out! X

    • Ruebi

      Saw it in the supermarket and thought “what the hell can I make with that?!”…Was fun to try a new recipe 🙂

      You’ll have to let me know what you think of it! x

  2. I love Butternut Squash, discovered it last year. We do the roasting and then have it as a veggie side with a chicken breast that has been grilled. I will save this and make this this weekend. Looks good. Thanks for sharing.


    • Ruebi

      I was originally going to make butternut squash hummus (as I’ve been eating A LOT of carrot sticks recently and they can get a tad boring). Will have to try it as a veggie side for chicken now too…

      Why haven’t I bothered with butternut squash before?! x

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