Quick and simple butternut squash soup

    55 min

    Quick and easy butternut squash soup recipe that is perfect for cold weather, vegetarians, or a soup starter.

    27 people made this

    Serves: 8 

    • 1 butternut squash (the bigger the better)
    • 2 large potatoes
    • 1 medium onion
    • 2 litres water
    • 2 vegetable stock cubes
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 pinch mixed herbs
    • 1 teaspoon ground nutmeg
    • salt and pepper

    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Prepare the butternut squash. The skin will be tough, so to peel, use either a very sharp peeler, or a small sharp knife. Once peeled, seed the squash, and chop it into rough cubes and put in a large saucepan
    2. Peel and chop the potatoes and onion, and then add these to the same saucepan
    3. Add the stock cubes to 2 litres of boiling water, and then add this to the pan. Alternatively, if you are using homemade stock, boil it before completing steps 1 and 2.
    4. Bring the contents of the pot to the boil. When it has boiled, leave it to simmer until the vegetables are soft, about 20 minutes.
    5. Once the vegetables are soft, use a hand held blender to blend until there are no lumps left. Serve, with some nice bread.

    Cook's notes

    For a creamier texture, use 250ml of full fat milk or cream as a substitute for 250ml stock. If you are adding cream or milk, put this in the pan before the boiling stock, to avoid scalding.
    Instead of stock cubes and water, you can use any stock that you may already have.

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