Kashmiri Chilli Butternut Squash Soup (Velvety & Vibrant)

When the weather turns grey and chilly, there’s nothing better than a warm, comforting bowl of soup — and this one’s got a twist. Our Kashmiri Chilli Butternut Squash Soup is velvety, vibrant, and gently spiced using the rich, red magic of Mother’s Spicex Kashmiri Red Chilli Powder.

It’s not just easy to make, it’s packed with flavour and warmth — without the fiery heat. Perfect for cosy dinners, café specials, or batch cooking for the week.

Why You'll Love It:

• Creamy, naturally dairy-free

• Comforting but with a colourful kick

• Infused with Kashmiri chilli for that deep flavour and stunning golden-red hue

• Easy to prep in under 30 minutes

Ingredients (Serves 4):

• 1 medium butternut squash, peeled and diced

• 1 onion, chopped

• 2 cloves garlic, minced

• 1-inch ginger, grated

• 1 tsp Mother’s Spicex Kashmiri Red Chilli Powder

• 1 tsp Mother’s Spicex Turmeric Powder

• 500ml vegetable stock

• 1 tbsp olive oil or coconut oil

• Salt & pepper to taste

• Optional: Coconut milk for extra creaminess

How to Make It:

1. Heat oil in a deep pan, sauté onion, garlic, and ginger until soft.

2. Add Kashmiri Red Chilli Powder and Turmeric Powder, stir to toast the spices.

3. Add diced squash, season with salt & pepper, and stir well.

4. Pour in stock, bring to a boil, then simmer for 20 minutes or until squash is tender.

5. Blend until smooth (hand blender or jug blender).

6. Stir in a splash of coconut milk if using. Reheat gently and adjust seasoning.