Classic butternut squash soup

    (70)
    1 hour

    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.


    2575 people made this

    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 

    1. 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.
    2. 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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