The Naked Blondie Creamy Spiced Butternut Squash Soup

The Naked Blondie Creamy Spiced Butternut Squash Soup

By Glenisk


17 Count


112 Calories

Total Time

60 Mins


6 Servings


1 tbsp. of coconut oil
1 large onion
1 tsp of crushed chilli flakes
1 tsp of ground chilli
1 tsp of sweet paprika
1 tsp of cumin
¼ tsp of cinnamon
1 tsp of turmeric
2 cardamom pods
2/3 cloves of fresh garlic
1 tsp of coriander
1/2 a medium Butternut squash
6 large carrots
1/4 of a medium sweet potato
3/4 chicken or vegetable stock pots 
200g of Glenisk 0% Fat Coconut Irish Strained Protein Yogurt
1 tsp toasted organic coconut flakes

From Glenisk

Coconut 0% Fat Irish Strained Protein Yogurt Where to Buy

Nutritional Information (per serving)

The Naked Blondie Creamy Spiced Butternut Squash Soup


  1. Spray a large pot with low calorie coconut cooking spray or coconut oil and fry off the chopped onion. Then add in your spices.
  2. Add all of the other chopped veg to the pot along with the four stock cubes and cover with boiling water.
  3. Leave to simmer for approx. 50/60 minutes. Remove from the heat and blend to a smooth consistency with a hand blender.


Note from Nicola; 'I freeze this in batches or leave in a jug in the fridge and heat as I need it, this is when I add the 50ml of whole milk. If you find the soup is too thick for you I always more boiled water to the blended soup when reheating'.

Glenisk family portrait


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