Spicy Orange Soup

(the colour not the fruit)

I was looking around the supermarket shelves, when I spotted a basket of butternut squash! I instantly thought of soup and so here is my butternut squash, sweet potato and carrot soup.

I was feeling very zen after my yoga class, so I added my Buddha to the photo!

1 tbsp olive oil
2 cloves garlic, finely chopped
2 cm ginger, peeled and finely chopped
1 onion, finely sliced
1/2 tsp chili powder
1/2 tsp turmeric
3 pints vegetable stock
1 medium butternut squash, cut into chunks
1 large sweet potato, cut into chunks
4 large carrots, sliced
salt and freshly ground pepper to taste

Cook the onion, garlic and ginger in the olive oil until softened and then add the spices. Cook for a couple of minutes. Add the carrots, squash and potato. Cover with stock and boil until the vegetables are tender.

Whizz the soup for a creamy finish.

Top with a dollop of yogurt.

Doesn't that squash look glorious! Such a gorgeous colour!

I put way too much chili powder in our soup! So we had to add the yogurt! I think 1/2 a teaspoon is about right! I used at least double that! Graham loved it and had to go back for more! He loved the chili blast! It didn't linger though. It was pow and then gone! I don't know if this is because I used chili powder instead of fresh chillies! I shall have to ask my friend Lisa, she is bound to know, she knows more about chillies than you can shake a stick at!


  1. Just beautiful. I adores soups.

  2. Hi Nirmala,

    I love soup too! I am just sad that the weather is so poor, that I am craving soup! We have just had rain, rain ,rain!

    Oh well, the soup was makes up for the horrible day!

  3. Another delicious soup (and just love that Buddha too) ... I love squash, and I like things a little spicy, but my husband doesn't really do either. I urgently need some really good "beginner" squash recipes - any ideas??

  4. Hey Joanna,I am not really much of an expert in squash, I only ever add it to soup! How boring is that? Let me know if you find any good veggie recipes for squash!

  5. Yum! Sounds so lovely, Holler! I love your photograph as well! The buddha looks perfect with that beautiful bright orange soup!

  6. Hey Holler! Yumptious soup! I make mine from sweet potatoes, carrots and green apples and fresh chili's. I will have to whip up a batch for ya. I always feel very healthy after these orange soups!
    I am adoring your buddha!

  7. That sounds like mighty fine soup, Deb!

  8. Looks good. The combination of butternut squash, sweet potatoes and carrots sounds great for a tasty soup.

  9. Holler, what a beautiful photograph!

  10. Diggin' the Buddha there AND the soup, Holler! Lovely all around.

  11. Lovely soup Holler! As for the chili powder, your question is not an easy one to answer, as it depends on the strength of the chili powder you used. If it were me making the soup, I would probably have added about 2 - 3 teaspoons of chili powder, or alternatively, a teaspoon of chili powder and about 3 fresh chilies. The fresh chilies would help the heat linger.

  12. what a great photo of buddah looking at the soup - I bet he wants some!

    I know you brits call it squash (once had an arguement with a check out chick in a scottish supermarket about terminology) but I just can't help thinking pumpkin is such a nicer name - but whatever it is called, it is great in soup!

  13. The soup looks wonderful, I love the intense color, Holler!

  14. That sounds amazing! Will have to try that one very soon, superb!


  15. That sounds really good. I love butternut squash. I bet this would freeze well too!


  16. Hi Kevin, I would recommend the combo!
    Hi Lucy, I love the photos on your blog, so that is a real compliment!
    Hey Lisa, the Chili powder was from an Indian store, it just says, crushed chillies on the label! Wow, chilli powder and 3 Chillis! I aspire to your chilli palate! I am edging towards it, ever so slowly!
    Hi Johanna, You are right, it sounds so much better as pumpkin! That just reminds me of a great children's book, called pumpkin soup by helen cooper, it is the story of a cat, a squirrel and a duck who make pumpkin soup together in a little white cabin. The cat plays bagpipes. A truly inspired book and beautiful illustrations! Unfortunately, there are no carrots, sweet potato or chilli in their soup!
    Hello Patricia, The colour was gorgeous in the pot and the smell even better!
    Hi David, Thanks for visiting my blog, I have visited yours often! More veg please!
    Hi Dana, It actually never had the chance to be frozen! I had the last batch for lunch at work today! The microwave is grubby, so I took a flask!

  17. Excellent choice Holler!!!Soup is such a wonderfully comforting food on cooler days. Here in BC I am thinking "Gazpacho" because it's over 30C every day. I am looking forward to the clean, crisp nights of autumn!!!!

  18. This is a terrific recipe. And more chilli, I say ;-) (I'm a chilli freak). Perfect for the current weather we are having in Sydney this weekend.

  19. I just love the ingredients of this soup. And the overall pleasure.

  20. Hi Valentina, My soup would be great, followed by your lemon meringue pie! I don't think we would need a main course!

  21. Fabulous! I have a recipe which is virtually identical, except that it's pumpkin instead of butternut/sweet potato, and uses curry powder instead of turmeric/chili powder. Yum!

  22. What a beautiful photo with the soup and your buddha, such warm colors. Sounds really tasty as well!

  23. Hi David, That sounds equally good, I'll give it a go! What kind of pumpkins do you use?
    Hi Vegan Noodle, I thought you might like the buddha!

  24. We've used Rouge Vif d'Estampes in past years, as well as Kabocha squash (Japanese pumpkin).

    The Rouge Vef d'Estampes is the "Cinderella" pumpkin, and I read somewhere that it's specifically grown for soups. It has a light, almost yellow flesh, and is high in moisture. It has a delicate flavor, so doesn't really interfere with any flavoring you give it, and is excellent in cream soups.

    The kabocha ... well, they're "more pumpkin than pumpkin," if you know what I mean. They have an intensely strong pumpkin flavor, and are terribly HARD squash (I use a rubber mallet and a Chinese cleaver to open them). Bake them (don't try peeling), halved, & then scoop them & you've got a wonderful beginning for a soup or for a pie.

    We stopped growing anything but these two varieties, because we figured we had the two extreme ends of the pumpkin world & were happy with that. :)

  25. Wow, David, you are pumpkin king! I now deny all knowledge, although there wasn't much there in the first place! I fear, we don't have the same variety of pumpkins here in the uk!

    You know, I am now expecting some recipes passed this way!

  26. We packed these in case hot peppers were hard to find. We're happy to share. :) Along with the recipes, of course, but that takes all the fun out of it. :)

  27. WHat a tease you are David, first you tempt me with great produce and tell me you are willing to share and then you make me feel that I must come up with my own recipes! Pooh!

  28. When I get chance I am going to attempt to make this dish. I will let you know how I get on.

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  29. Hi Chris, Thanks for visiting! Do try the soup, it is very good. Just adjust the chilli to suit your own taste!

  30. I love the buddha gazing into the soup!

  31. I just made this soup last night laboring over peeling and cutting the squash, it was worth the trouble as the soup came out beautifully! Thanks for the recipe and check out my blog!


  32. Love the buddha too, so peaceful and wonderful colour relationship between him and the soup. Made this soup last night and everyone loved it! I added a fresh chili and the chili powder (I like spicy). Great recipe full of flavour.


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