Spicy Squash Soup is a perfect winter warmer!



  • 1 medium butternut squash (or pumpkin), peeled, de-seeded and chopped into small cubes
  • 3 yellow onions, peeled and finely chopped
  • 1 tbsp. olive or nut oil
  • 1 liter of vegetable stock
  • Juice of half a lemon
  • 5 small garlic cloves, peeled and finely chopped or minced
  • 1/4 tsp. of ground cayenne pepper
  • 1/4 tsp. ground paprika
  • 4 dried bay leafs (removed before blending)
  • 1/4 tsp. of fresh ground pepper
  • Himalayan salt or sea salt to taste



  1. Heat the oil in a large saucepan, add the onions and cook until soft
  2. Add garlic, cayenne and paprika and cook for another 5 mins
  3. Add stock, bay leafs, lemon and pepper and leave to simmer for 45 mins
  4. Season to taste and leave to cool
  5. Once cooled blend soup and return to saucepan and heat through again and serve
  6. Optionally, serve with a little vegan cream poured over the top and fresh parsley



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