Healthy Pumpkin & Butternut Squash Chilli Soup

With halloween around the corner, I wanted to create a deliciously seasonal warming bowl full of goodness to keep you cosy.  This is when I thought, lets theme it and combine these amazing flavours together! Especially because pumpkin is seasonal its an beautoufl way to enjoy the recipes all winter (batch making not only can be a life saver, but a genius one with the cold weather coming and a way to keep pumpkin alive until spring!)


  • 1 butternut squash, deseeded, chopped and peeled
  • 1 small pumpkin, deseeded, chopped and peeled
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 2 onions, roughly chopped
  • 4 mild chillies, deseeded and finely chopped (hold back some to serve)
  • 3 pints of vegetable stock
  • 8 tbsp greek yoghurt, plus extra to serve


This seriously couldn't be easier!! Prep time is roughly 15 minutes and cook time 35 minutes!

Heat the oven to 200 degrees.  Chop up and deseeded the butternut squash and pumpkin.

In a pan throw in half the oil, the butternut squash and pumpkin. Roast for 30 minutes. Turn them once.

On a very low heat, cook the chilli, onion, and garlic for 15-20minutes (make sure you cover the pan). Add the butternut squash and pumpkin, the stock and greek yoghurt. Then using a hand blender whizz this up until it is smooth.  Reheat and season to taste with salt and pepper. 

Serve with: swirl of greek yoghurt, crushed cashew nuts, pomegranate, goats cheese, chopped chilli and basil. 

If you try this please let me know either by tagging me in your photos (@sophiegraceholmes) or say hello using this link.

I love seeing them be recreated and enjoyed!!

Happy Halloween.

Sophie xx