Butternut Squash and Red Pepper Soup

Some wholesome ingredients and a lovely sweet pepper taste.


  • 25g St Helen's Farm goats' butter
  • 1 onion, peeled and chopped
  • 1 red pepper, chopped
  • 1 red chilli, finely chopped
  • 1 butternut squash, peeled, seeds removed and diced
  • 1 medium potato, peeled and diced
  • 600ml St Helen's Farm goats' milk
  • salt and pepper
  • St Helen's Farm natural yogurt and coriander leaves to garnish


Melt butter in saucepan, saute onion, red pepper and chilli for about 5 minutes until soft.

Add butternut squash and potato and stir.

Add milk and simmer gently for about 40 minutes until vegetables are soft.

Blend with hand blender or liquidiser, adjust seasoning.

Serve in bowls with a swirl of natural yogurt and a few torn coriander leaves.

Butternut Squash and Red Pepper Soup!