Scottish Cancer Prevention Network

[rev_slider #SoupOnSaturday5]

Refreshing and light; butternut squash, chili and mint come together to make a lovely soup for a Saturday lunch. Serves 4.

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  • 1 Onion (peeled & chopped)
  • 1 Clove of Garlic (peeled & chopped)
  • 1 Green Apple (peeled, cored & chopped)
  • 1 Butternut Squash (peeled, seeds removed & chopped)
  • 1/4 Tsp Chili Powder (more if you like it hot)
  • 1 Tsp Paprika
  • 1 Litre of Boiling Water
  • Fresh/Dried Mint Leaves (chopped)
  • 3 Tbsp Sunflower Oil


  1. Heat the oil in a large pan, frying the onion and garlic until transparent.
  2. Add the paprika and chili, and cook for a further 2 minutes.
  3.  Add the butternut squash, apple and stock, and cook for 20 minutes.
  4. Liquidise (partially if preferred) and add dried mint or chopped fresh mint.
  5.  Serve and enjoy!