Spicy butternut soup

They’d call this one a ‘winter warmer’. I think it’s equally good in any season. This makes 8 big bowls.


400g or 2 large peeled onions

2kg or 2 very large peeled and deseeded butternuts

200g or 2/3 large peeled carrots

3 cloves of garlic

2 teaspoons medium curry powder

1 ltr water

1 ltr gluten free vegetable stock like Kallo or Bouillon

Salt and pepper

1 tbsp vegetable oil


  1. Slice your onions and crush the garlic.
  2. Add the oil to a very large soup pot and add the onions. Sweat them for around 10 minutes.
  3. In the meantime roughly chop all your other veg, the soup gets blitzed at the end so don’t worry about chopping nicely.
  4. Add the garlic and curry powder and simmer for another minute. Turn the heat down low while you do this so that the powder doesn’t burn.
  5. Add the butternut, carrots, water, stock, salt and pepper and turn the heat to medium.
  6. Cover and let it simmer for 30 minutes.
  7. Season again with salt and pepper if needed.
  8. Use a blender to blitz the soup until it’s nice and smooth. NOTE – wait until the soup is cool before you do this unless you want soup on your ceiling (was very hard to clean).



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