Chilli & Celery Butternut Soup

Are you as excited about soup weather like I am? This chilli & celery butternut soup can heal anything for those ten minutes that you’ll be buried deep into that bowl.  Spoonful after spoonful you begin to forget your days woes, that toxic boss, your late paycheck, even a heartbreak. It’s that perfect hug in a bowl. Butternut squash soup is one of my favorite soups to make. It’s inexpensive and comes together pretty quickly. When i first started making soups, this was the first soup I experimented with. You can get butternut squash from your mama mboga for as little as Sh 30.

ChillChilli Butternut and Celery Soupi Butternut and Celery Soup

My favorite addition to this soup is celery. If I’m not making a quick roasted one in the oven, then my recipe definitely has celery. Now that Nairobi weather has us in socks and sweaters most evenings a warm and comforting bowl of this sweet and somewhat spicy soup is all you need.

It has some spiciness from the chilli, the sweetness of the squash and carrots and the creaminess of the coconut milk and just a knob of butter, blended into a beautiful, creamy soup and garnished with your favorite seeds, nuts or herbs. I used some freshly ground black pepper, flat leaf parsley, pumpkin seeds and a swirl of coconut cream. We all know soup and celery are a match made in heaven so I never miss that.

Please do tag me when you try this chilli, celery and butternut soup. This recipe comfortably serves 4 soup loving humans.

FYI – I dug into both bowls as soon as I took that photo.  Scroll below for the full printable recipe.



Chilli & Celery Butternut Soup

Chilli & Celery Butternut Soup


  • Butternut Squash
  • Celery stalk
  • Carrot
  • Onion
  • 3 garlic cloves
  • 2 chillies
  • 2 tbsp cooking oil
  • 1/2 tbsp butter
  • 1/4 cup coconut milk
  • 1/4tsp paprika
  • 2tbsp lemon juice (optional)
  • Freshly ground black pepper to taste
  • Salt to taste
  • 3 cups beef stock
  • Coconut cream, black pepper, pumpkin seeds and flat leaf parsley for garnish


  1. Preheat your oven to 180C
  2. Slice your butternut, remove the seeds, set aside.
  3. Sprinkle some salt, freshly ground black pepper and drizzle some olive oil on the butternut.
  4. Massage into it
  5. Bake freshly cut side down for 35mins. The butternut should separate easily from the skin.
  6. As the butternut is roasting, Saute some onion, add three cloves of garlic, cubed carrots, 2 chillies and the celery.
  7. cook on low for about 5 minutes then add some salt, paprika and black pepper.
  8. Add 3 cups of stock to the meal before bringing it to a boil until all the ingredients have softened.
  9. Sieve your stock, set aside. Pour your cooked vegetables into the blender. Add the butter, and flesh from the roasted butternut which should have cooled by now.
  10. Add your stock back into the blender and blend to your desired consistency. Make sure you don't pour it in all at once to avoid a watery soup.
  11. Return the soup back into your pot on low heat, add your coconut milk and taste for flavor.
  12. If your soup is too sweet for your liking squeeze some lemon juice and the the soup is ready to be ladled into bowls.
  13. Garnish with your favorite ingredients and enjoy serve this with some warm garlic bread.
  14. It's a match made in soup heaven.
  15. This soup easily serves 4 people.

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