Spiced Potato & Squash Soup

Ingredients

• 1 largepotato
• 1 smallbutternut squash
• 300 ml (10.5 oz)chicken stock
• 1 tsp + extracumin seeds
• 1/2 tspturmeric
• large pinchdried chilli flakes
• 1 tbspvegetable oil
• to tastesea salt
• to tastefresh lemon juice

Instructions

1. 1

   Prepare the vegetables

   Peel the potato and butternut squash, then cut both into small pieces.

2. 2

   Toast the spices

   Warm a large saucepan and dry-fry the cumin seeds and chilli flakes for a few minutes, until aromatic and starting to move in the pan. Set aside some cumin seeds for the garnish.

3. 3

   Fry the vegetables

   Add the oil, diced vegetables and turmeric. Fry gently for about 5 minutes so the potato and squash begin to soften. A softer potato variety will cook more quickly, though the choice is not essential.

4. 4

   Simmer the soup

   Pour in the stock and bring it to the boil. Cook for 20 minutes, until the potato and squash are cooked through.

5. 5

   Blend until smooth

   Blend the soup with a stick blender until smooth, then return the pan to the heat and warm the soup through.

6. 6

   Season and garnish

   Season to taste with fresh lemon juice and sea salt. Finish with the reserved cumin seeds and a squeeze of fresh lemon.

What is spiced potato and squash soup?

This is a simple British-style vegetable soup built around potato and butternut squash, with cumin, turmeric and chilli for warmth. Its smooth texture and gently spiced flavour make it well suited to a cold-weather lunch or light supper.

This version gets its depth from briefly toasting the cumin and chilli before adding the vegetables. Lemon at the end lifts the sweetness of the squash and gives the soup a fresher finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 285 calories, 7g protein, 49g carbs, 8g fat.

The potato and squash provide most of the carbohydrates, while the vegetable oil supplies most of the fat; the chicken stock contributes some protein, though the soup is mainly vegetable-based. Serve it with a protein-rich accompaniment, such as a suitable sandwich filling, to make the meal more balanced.

The vegetables and stock

Small pieces: cut the peeled potato and squash to a similar size so they soften at much the same pace. A softer potato can shorten the cooking time, but any suitable potato will work.

Chicken stock: the stock forms the soup’s savoury base. Choose one you enjoy on its own, as its seasoning will affect how much salt you need to add later.

Toasting the spices

Cumin seeds: dry-fry them with the chilli for a few minutes until fragrant, watching closely so they do not burn. Reserve some seeds before adding the vegetables for a simple garnish.

Chilli flakes: a large pinch gives gentle heat alongside the earthy cumin and turmeric. Keep the pan moving if the flakes start to darken quickly.

Getting the vegetables tender

Gentle frying: cook the potato and squash in the oil and turmeric for about 5 minutes, stirring so they are coated and begin to soften. This is a short start to cooking, not a step that needs browning.

Simmering: after adding the stock and bringing it to the boil, cook for 20 minutes. The pieces should be soft all the way through before blending.

Blending to a smooth finish

Stick blender: blend carefully until no pieces remain, keeping the blender head beneath the surface to limit splashes. Return the pan to the heat afterwards and warm the soup through.

Texture: if the soup seems thicker than you like, the recipe does not specify an adjustment; blend it as directed and check the consistency before serving.

Balancing the seasoning

Salt: season only after blending, especially if the chicken stock is already salty. Add it gradually and taste as you go.

Lemon: stir in fresh lemon juice to taste, then add a final squeeze at the table if you like a brighter flavour. The reserved cumin seeds add a little contrast on top.

What to serve alongside

Bread: serve the soup with crusty bread or toast for dipping. It also works well as a starter before a larger meal.

Freshness: a simple green salad can make the meal feel more complete and adds a crisp contrast to the smooth soup.

Recipe notes & tips

• Cut the potato and squash into evenly sized small pieces for more consistent cooking.
• Toast the cumin and chilli only until aromatic; the spices can turn bitter if scorched.
• Reserve the garnish cumin before adding the vegetables so it stays separate.
• Check that both vegetables are fully tender before blending.
• Taste the soup after blending before adding salt, as the stock may already be seasoned.
• Blend with the stick blender head submerged to reduce splashing.

Variations

• More heat: add a little extra chilli while dry-frying the spices.
• Milder flavour: use less chilli while keeping the cumin and turmeric.
• Vegetarian version: replace the chicken stock with vegetable stock.
• Extra lemon: finish with more fresh lemon juice to sharpen the flavour.
• Chunkier soup: blend briefly and leave some small pieces of vegetable intact.

Common mistakes to avoid

• Uneven pieces: large chunks may stay firm while smaller ones soften; cut the vegetables to a similar size.
• Scorched spices: high heat can make cumin and chilli bitter; toast them gently and watch the pan.
• Undercooked vegetables: blending will not soften firm pieces; simmer until the potato and squash are cooked through.
• Splashing while blending: a partly exposed blender head can spray hot soup; keep it submerged.
• Over-seasoning early: salty stock can make the finished soup too salty; adjust the sea salt after blending.

How to store

Cool the soup promptly and refrigerate it in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, stirring regularly; blend again briefly if the texture has settled.

Frequently asked questions