Butternut Soup

    40 min

    This butternut squash soup has always been a crowd and family favourite. I once left the apple out and you could tell something was missing but couldn't tell what. It can easily be frozen to enjoy later. You can use vegetable stock if you want a vegetarian soup.

    9 people made this

    Serves: 4 

    • 1 butternut squash
    • 1 large onion
    • 2 potatoes
    • 1 Granny Smith apple
    • chicken stock to cover
    • 1 small tub cream or soured cream
    • fresh coriander or parsley to garnish
    • freshly cracked black pepper to taste

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel and chop butternut squash, potatoes, onions and apple into relatively even cubes. Place in saucepan, put in chicken stock to cover generously. Bring to boil and cook until all vegetables are soft.
    2. Transfer to blender or use an immersion blender to blend until smooth. Return to saucepan, and reheat and add 1/2 the cream.
    3. Serve with a swirl of cream, coriander sprig or chopped parsley.

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    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    I love it- especially with the apple in it!  -  12 Oct 2010  (Review from Allrecipes AU | NZ)


    Altered ingredient amounts. Eat a small bowl of this with a couple of ryvitas for lunch!  -  22 Jun 2010  (Review from Allrecipes AU | NZ)


    added a pinch of nutmeg to this excellent soup. highly recommend  -  04 Apr 2010  (Review from Allrecipes AU | NZ)