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Butternut Squash & Red Onion Soup

Updated: Apr 13, 2022

Serves 4


  • 1 bag (around 500g) of butternut squash, fresh or frozen

  • 1 red onion

  • 12g olive oil

  • 200g frozen or fresh peppers

  • 3 vegetable (or chicken) stock cubes

  • 1-1.5ltr water

  • Ancho chilli flakes to season


Finely chop the red onion and peppers if you are using fresh. Add everything to a large pot and fry off in the olive oil for 5 minutes. Add the water and stock cubes. Simmer gently for 20-30 minutes or so then blend.

Approximate calories per serving - 87

C 10g F 5g P 15g

To make this vegan simply swap the chicken stock cubes for veg.


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