Spiced Butternut Squash Soup

It have been suffering with a really bad cold, which it typical given it has been the school holidays but in someways rather than rushing around from place to place, milling with the crowds and spending a fortune its been rather nice. We have spent some quality time at home, playing games, making food, watching films and snuggling up.

Over the weekend, after being rather indulgent, and scoffing our way through far too much pizza (loaded with jalapeños, in a bid to kill the lurg), I felt really in need of an injection of fresh vegetables and cooked up this spiced butternut squash soup. Hearty and warming and pepped up with plenty of chilli it really hit the spot.

I am addicted to making soups in my slow cooker, I just chuck in the veg, stock and whatever else I have to hand, pop on the lid, go about my day and at dinner time we have a fresh, nutritious, and cheap soup that will also last in the fridge for days.

Download the recipe in PDF: Recipe Spiced Butternut Squash and Leek Soup

Spicy Soup.jpg


Two Lentil Soups (v)

Lentil & Carrot (v)

  • Two carrots, peeled and sliced
  • One onion finely sliced
  • 120g red lentils
  • 1 litre of vegetable stock
  • Salt and pepper to season

Sweat of the onion in a pan in a little oil until it become translucent. Add the carrot, lentils and stock and simmer until the veggies are cooked. Season, blend and serve.

Lentil, Leek and Garlic Leaf (v)

  • Three thin leeks, sliced
  • 120g red lentils
  • 1 litre of vegetable stock
  • A handful of garlic leaves
  • Salt and pepper to season

Sweat off the leeks for a few minutes in a little oil. Add the lentils and stock and simmer until the lentil and leeks are cooked. Blend until smooth and then add the garlic leaves. Blend again, season and serve.


Cool and keep in the fridge for a couple of days. Both are delicious served with a blob of homemade pesto.