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Classic butternut squash soup
This is a thick, rich soup with loads of flavour. Something I whipped up off the top of my head, with things I had on hand. Super easy, quick and a great way to use squash. An instant hit at my house.
Ingredients
Serves: 4
- 25g butter
- 1 small onion, chopped
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 2 medium potatoes, cubed
- 1 medium butternut squash - peeled, seeded and cubed
- 500ml chicken stock
- salt and freshly ground black pepper to taste
Method
Prep:15min ›
Cook:45min ›
Ready in:1hr
- Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and squash for 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.
- Transfer the soup to a blender, and blend until smooth (alternatively, use a hand held stick blender). Return to pot, and mix in any remaining stock to attain desired consistency. Season with salt and pepper.
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Reviews & ratings
Average global rating:
(1930)
Reviews in English (1525)
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
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