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Recipe: Spicy Butternut Squash & Carrot Soup


In a new feature to the Just Good Website, every couple of months we will treat you to some of our favourite and most popular recipes that you will find on our menus for corporate events, parties and weddings.

First up – Spicy Butternut Squash and Carrot Soup.

Here in the Just Good Food kitchen we whip up batches of homemade soup most days of the week to accompany our buffets and corporate events and they always go down a storm. Butternut Squash are so versatile, and although mostly an autumn and winter root vegetable you can get hold of them all year round. They are perfect for a warming soup.

Serves 4 – 6


  • 1 large Butternut Squash (or another variety if you would prefer), peeled, deseeded and roughly cubed
  • 4 carrots, peeled & roughly diced
  • 2 medium onions, peeled & roughly sliced
  • 1 small red chilli deseeded and sliced
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds
  • 500 ml water
  • 100g butter
  • sea salt and white pepper to season
  • coriander, chilli flakes and natural yogurt to dress


  1. Place the cubed squash on a roasting tray and bake in the oven for about 30 mins at 180 degrees.
  2. About 5 minutes before the squash is due out of the oven, put a little oil in a large saucepan and sweat off the onions, carrot and chilli. After a few minutes add in the coriander and cumin seeds and continue to gently cook out. When the squash comes out of the oven, add it to the saucepan
  3. Add the water to the pan and bring to the boil. Then simmer on a low heat for about 30 minutes or until the carrots are cooked through.
  4. Put all the ingredients into a blender along with the butter and blend until smooth
  5. Pass through a fine sieve and into another saucepan. Add extra water if you want to bring it to your desired consistency.
  6. Season with the salt and pepper. Bring back to the boil and serve
  7. Dress with anything you want, we had a swirl of natural yoghurt and a sprinkle of fresh coriander and chilli flakes.