Butternut squash soup

Butternut squash soup

If you feel like having a savoury winter soup, try this unusual pairing: sweet and nutty butternut squash with spicy and intense Aleppo pepper. Spices and raisins will recreate a typically Middle Eastern atmosphere, while vegetables offer you a healthy, seasonal and warm dish. 

Servings: 4

Cooking time: 1 hour


1 butternut squash
1 onion
1 stalk celery
1 carrot
70 gr raisins
30 gr butter or coconut oil (vegan)
350 ml chicken stock or vegetable stock (for vegetarian version)
1 tsp salt
1 tsp Aleppo pepper
1 tsp nutmeg powder


    1. Finely chop onion, celery and carrot;
    2. Clean and chop butternut squash;
    3. Soak raisins in a cup of water;
    4. In a big pan, melt butter (coconut oil) together with Aleppo pepper;
    5. Add chopped onion, carrot and celery and cook over medium heat for 5 minutes;
    6. Add butternut squash and chicken(or vegetable) stock;
    7. Bring to the boil;
    8. Cover the pan and cook over low heat for 30 minutes;
    9. Mix with an immersion blender until you obtain a creamy texture;
    10. Add drained raisins, salt and nutmeg powder;
    11. Cook for another 7/8 minutes, while stirring from time to time;
    12. You can add more or less stock, to change the final texture of the soup;
    13. Serve hot.