Spicy Butternut Squash & Celery Soup


2 tablespoon olive oil

4 pounds butternut squash (peeled & de-seeded & roughly chopped)

1 bunch celery (roughly chopped

2 brown onions (roughly chopped)

12 thai chillies(diced)

6 cloves garlic (diced)

Salt & pepper to season

4 cups chicken stock (use vegetable stock if you want vegetarian)

1 cup beef stock (use vegetable stock if you want vegetarian)

1 cup water

2 cups milk


In a large pot heat olive oil and then add onions, chillies and garlic. Cook until soft and fragrant.

Add celery to the onion and mix so it is evenly combined. Next add butternut squash and stir ingredients together.

Add 4 cups of chicken stock, beef stock and water to the pot. Add additional stock if necessary to ensure that the pumpkin is just covered with liquid. Cover and simmer for 2 hours.

Cool for a little before pureeing everything together. Once silky smooth add milk and slowly bring back to a simmer. Season with salt and freshly ground pepper to taste.

Serve hot with crusty bread.

Note: This freezes really well.

  1. TheLastWord says:

    A little different from my Butternut Squash soup. Must try your recipe.

    Thanks for dropping by and liking the grilled vegetable recipe.

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