Butternut Squash Soup

Butternut Squash soup is definitely a Be Strong fave! It’s really simple to make and so delicious on a cold winters day! I love the rich sweetness of butternut squash, and coupled with red pepper and ginger in this recipe, it makes for a delicious sweet warm flavour.

Butternut squash is packed full of Vitamin A (given its bright yellowy-orange flesh), which helps keeps our eyes healthy, and also contains more potassium than your average banana, helping to keep the fluid in our cells in balance, which helps to regulate our blood pressure.

This recipe came from our member Suzanne, who is loving her new healthy eating plan, and reaping the rewards of increasing her exercise and eating more nutritious foods.

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Butternut Squash Soup

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  • Author: Rachel Wilcock
  • Total Time: 50 minutes
  • Yield: 4 1x


Deliciously sweet and spicy soup



1 large butternut squashed, peeled and seeded, chopped into small cubes

Half a red pepper, deseeded and roughly chopped

1 small to medium onion, roughly chopped

half inch of raw ginger – grated

1 tbspn clear honey (optional)


Salt and Pepper to taste

1 and a half pints of vegetable stock (stock cubes are fine)


  1. Spread all the chopped veg on a baking tray and spray with the frylight and season
  2. Bake in the oven at about 180 degrees (fan) until they start to crisp – about half an hour or so
  3. Drizzle the vegetables with honey for the last five minutes if you are using it
  4. Add frylight to a large pan with deep sides and add ginger and fry for a couple of minutes
  5. Add the cooked vegetables and pour on the stock, bring to the boil, and then remove from the heat
  6. Using a hand blender, blend all ingredients until smooth
  7. Make sure the soup is heated through and serve



Can be stored in the fridge for three days or frozen for a month

  • Prep Time: 10
  • Cook Time: 40


  • Serving Size: 1
  • Calories: 150

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