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Tomato, red pepper and butternut squash soup recipe

Tomato, red pepper and butternut squash soup recipe

58 ratings

A healthy and wholesome soup that helps pack in five a day whilst satisfying the taste buds! See method

  • Serves 4
  • 10 mins to prepare and 50 mins to cook
  • 198 calories / serving
  • Vegetarian


  • 750g (1½lb) butternut squash, peeled and cut into 2 1/2cm (1in) chunks
  • 2 red peppers, deseeded, cut into 2 1/2cm (1in) pieces
  • 6 tomatoes, cut into wedges
  • 4 garlic cloves, sliced
  • 30ml (2 tbsp) olive oil
  • 1tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 750ml (1¼pt) vegetable stock
  • 1 tbsp tomato purée
  • 100g (3½oz) baby spinach

To serve

  • 60g (4 tbsp) low fat yogurt
  • handful fresh coriander
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    2g 8%
  • Sugars

    19g 22%
  • Salt

    1.9g 31%

of the reference intake
Carbohydrate 28.3g Protein 6.2g Fibre 7.4g


  1. Preheat the oven to Gas Mark 4, 180°C, fan 160°C. Place the butternut squash, peppers, tomatoes and garlic into a large casserole pan. Drizzle with olive oil and sprinkle over the spices. Season well and place the lid on the pan. Cook in the oven for 20 minutes. Remove the lid and return to the oven for a further 20 minutes, until all the vegetables are soft and beginning to caramelise.
  2. Place the pan on the hob and mash up the vegetables with a potato masher or place half the vegetables in a food processor until roughly mashed. The soup should have some texture so leave at least half of it chunky. Add the stock and the tomato purée and bring to the boil; simmer for 5 minutes.
  3. When you are ready to serve, stir in the spinach and allow it to wilt down. Ladle into bowls and top with a spoon of yogurt and some fresh coriander.

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