Perfect butternut squash soup

    2 hours

    A lusciously thick butternut squash soup, made with sauteed onion, celery, carrot, potatoes and butternut squash. Serve with a dollop of soured cream and bread roll, if desired.

    215 people made this

    Serves: 4 

    • 30g butter
    • 1 small onion, chopped
    • 1 stick celery, chopped
    • 1 medium carrot, chopped
    • 2 medium potatoes, cubed
    • 1 medium butternut squash, peeled, seeded and cubed
    • 900ml chicken stock
    • salt and freshly ground black pepper to taste

    Prep:15min  ›  Cook:45min  ›  Extra time:1hr  ›  Ready in:2hr 

    1. Melt the butter in a large pot and cook the onion, celery, carrot, potatoes and squash 5 minutes or until lightly browned. Pour in enough of the chicken stock to cover vegetables. Bring to the boil. Reduce heat to low, cover pot and simmer 40 minutes or until all vegetables are tender.
    2. Transfer the soup to a liquidiser and blend until smooth. Return to pot and mix in any remaining stock to reach the desired consistency. Season with salt and pepper.

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    Reviews in English (1800)


    Absolutely gorgeous and so easy to make. I got 3 large bowls out of. Will be a favourite through the winter as I'm planning to make lots and freeze it.  -  16 Sep 2011


    Made it vegetarian. I substituted the chicken stock for vegetable stock.  -  09 Aug 2009


    well im converted now i had'nt tried butternut squash before but my weight watchers friends eat alot of it i didnt add the potatoes or butter so that it was a zero propoints soup lovely thank you ps i also added some garlic which was yummy  -  10 Nov 2012