Recipe: Spiced Butternut Squash Soup

Whilst this recipe doesn’t include tomatoes (or in fact anything we commonly grow) its extremely simple, filling and cheap. We make it and have it two days running although you can freeze it if you want.


  • Butternut Squash (1kg makes a generous four helpings)
  • 2 Onions
  • 2 cloves garlic
  • 1tbs coriander seeds
  • 2tsp cumin seeds
  • 1/2 tsp dried chilli (more or less to taste)
  • 1ltr chicken or vegetable stock
  • 4 rashers smoke bacon (to decorate)

Butternut Squash Soup Decorated with bacon


  1. Get out your slow cooker and assemble
  2. Peel & chop the butternut squash into 1-2 cm cubes add to the cooker
  3. Peel & chop the onion add to the cooker
  4. Grind the spices – add to the cooker
  5. Crush the garlic & add to the cooker
  6. Put enough vegetable stock to cover the rest of the ingredients in the cooker
  7. Set the cooker on high for 3-4 hours at the end check that the squash is soft & cooked
  8. Whizz it all up with a stick blender until smooth
  9. Fry the bacon & chop into bite sized pieces (you can do this at any time the bacon doesn’t have to be hot

There you are, done with minimal amount of effort serve with bread, toast or anything you like. If you want it spicier, add some Tabasco sauce when you serve, this has the advantage that you can make it differently spicy depending on how people like it.