Butternut Squash, Red Pepper and Chilli Soup

(Gluten and dairy free)
Serves 4



1 Butternut squash (approx 1kg) peeled, deseeded and roughly diced
1 red pepper (deseeded and diced)
2 onions (peeled and diced)
2 tbsp olive oil
1 clove garlic (crushed)
2 mild red chillies (deseeded and chopped)
850ml vegetable stock
2 tbl Freda’s Chipotle Chilli peanut butter
Toasted pumpkin seeds, extra chilli, soy yogurt and chopped peanuts to garnish.

Preheat oven to 200C (180C fan)


  1. Toss the squash, pepper, onions, garlic and chillies in the olive oil until coated and roast for approx 30 minutes (stirring half way through) until softened.
  2. Then put the vegetables into a large saucepan with the hot stock and the peanut butter and simmer for 5 minutes until all the veg is cooked through.
  3. Blend with a stick blender or in a liquidiser until smooth.
  4. Season to taste.
  5. Serve with the extra toppings.

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