Butternut squash soup.

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2 tablespoons oil.

1 onion, peeled and chopped.

2 carrots, peeled and chopped.

1 medium potato, peeled and chopped.

1 sweet potato, peeled and chopped.

1 butternut squash, peeled and chopped.

2 chicken or vegetable stock pots/cubes.


Salt and pepper to taste.


Heat the oil in a large pan and sauté the vegetables until they are starting to cook and soften.

Add the stock pots/cubes and enough water to just cover the vegetables.

Simmer until the vegetables are cooked.

Allow to cool a little before blending until smooth and then season as needed.

My Tips:

Whenever possible, I use good homemade chicken stock (freezes well).

About 1 litre water/stock is needed for this amount of vegetables but it will depend on their original size.

Pour the contents of the blender jug into a large container and then blend and add remainder.   Stir and then season before serving/freezing.

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© 2024 - Penny Melville-Brown
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