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Spiced Potato & Squash Soup

  • Author: Rachel Phipps
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: Serves 2-3 1x
  • Category: Soup
  • Cuisine: British


This easy spiced potato and squash soup is the perfect winter warmer for when it is freezing cold outside!


  • 1 Large Potato
  • 1 Small Butternut Squash
  • 300ml (10.5 oz) Chicken Stock (you can make your own here
  • 1 tsp + Extra Cumin Seeds
  • 1/2 tsp Turmeric
  • Large Pinch Dried Chilli (Red Pepper) Flakes
  • 1 tbsp Vegetable Oil
  • Sea Salt
  • Fresh Lemon Juice


  1. Peel the potato and the squash and chop them into small pieces.
  2. Heat a large saucepan and dry fry the cumin seeds and the chilli flakes for a few minutes until they are aromatic and jumping around in the pan a bit. Set aside some of the cumin seeds for your garnish.
  3. Add the oil, the vegetable cubes and the tumeric, and gently fry for about 5 minutes to allow the squash and the potato to soften slightly. It does not really matter, but you’ll get a quicker cooking time if you use a softer potato variety.
  4. Add the stock and bring to the boil. Allow to cook away like this for 20 minutes until the potato and squash pieces are cooked through.
  5. Blend until smooth with a stick blender, and return the pan to the heat to heat through.
  6. Season to taste with fresh lemon juice and sea salt, then garnish on top with the set aside cumin seeds and a squeeze of fresh lemon.