Soup is one of those dishes that everyone loves, be it the creamy type, the spicy noodles in broth or the chunk hearty meal in a bowl, you will find a variation in almost every country on the planet.

I am partial to a bit of spice in my soup, and this recipe is probably one of my all time and most used favourites

Butternut Squash is jam packed with anti-oxidants and Vitamin B6/C, low in fat, high in fibre and also contains anti-inflammatory properties that will benefit those with arthritis in these cold months.

Making your own soup is cheaper than dining out for lunch every day, and you have the benefit of knowing the exact ingredients in your meal as well as being able to control the amount of fats and salt you add.

This soup is suitable for home freezing also, which is a great go-to when you plan a busy day.

Sometimes if I have leftover veggies about, I add them in e.g. wrinkled mushrooms, a scoop of cooked mash potato, tomato ends etc..


1 small butternut squash

2 sweet potatoes

2 sticks of celery

1 carrot

1/2 of a leek

1 medium onion

2 bay leaves

1 can of coconut milk

1/2 red chilli

1 large garlic clove

1 tbsp fresh coriander (chopped)

600-800ml vegetable stock

Salt and pepper


  • Peel and chop the squash and sweet potatoes into chunks and toss in olive oil. Bake in a pre-heated oven (at 180 degress celcius) for 10 minutes.
  • Wash/peel/chop the onion, carrot, celery, leek, garlic and chilli. {lace into a large non-sick pan with a glug of olive oil.
  • Fry for 10 minutes over a medium heat then add the lightly roasted sweet potato and squash.

  • Add the bay leaves and the stock. Cover and simmer for 20 minutes.
  • When the veg has softened, remove the bay leaves and add the coconut milk and coriander.
  • Simmer for a further 10 minutes, then blitz with a hand blender.
  • Season with salt and pepper, and enjoy with a dollop of crème fraiche if you wish.
  • Visit Ethna's blog, Ethna Cooks Everything, for more recipes