Berrington's beautiful butternut squash, red pepper and chilli soup

This soup is an autumnal winner and a National Trust favourite, so cuddle up this autumn and tuck into something special.

Soups and starters
A delicious bowl of Butternut squash soup with some rustic bread
  • Preparation time 20 Minutes (prep. time)
  • Cooking time 50 Minutes (cooking time)
  • Serves 4


  • 500g/ 41 lb 2oz Butternut squash, peeled, de-seeded and cut into chunks
  • 2 red peppers, halved and de-seeded
  • 1 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 garlic clove, chopped
  • Large pinch of dried crushed chillies
  • 750ml vegetable stock
  • Salt and freshly ground black peper
  • 2 tbsp pumpkin seeds to garnish


  1. Preheat the oven to 180°C/ 350°F/ Gas mark 4. Add the butternut squash and peppers, with the skins uppermost on a large baking sheet and bake in the oven for about 30 minutes until tender.
  2. Heat the oil in a medium saucepan, add the onion, garlic and chilli and fry over a medium heat for 5 minutes until softened.
  3. Peel the skins off the peppers, roughly chop the flesh then add to the onions with the butternut squash. Pour in the stock, season with a little salt and pepper and bring to the boil, stirring. Cover and simmer for 15 minutes.
  4. Puree the soup in the pan with a stick blender or transfer to a liquidiser and puree in batches. Taste and adjust the seasoning if needed. Reheat then ladle into bowls, garnish with pumpkin seeds and serve with warm crusty bread and butter.