Butternut Squash Soup

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  • 2 tsp butter
  • 3 cloves garlic
  • 75g white onion
  • 1 potato
  • 1 celery stalk
  • 1 carrot
  • 905g butternut squash
  • 5l vegetable broth
  • 480ml water
  • 1 bay leaf
  • Thyme


Melt the butter in a large pot over medium heat, then add the garlic and onion and sauté for 1-2 minutes, until the onion is translucent.

Add the potato, celery, carrot, salt, and pepper. Sauté for 3 minutes.

Add the butternut squash, broth, water, bay leaf, and thyme and stir. Bring to a boil.

Cover and reduce the heat to low. Simmer for 25-30 minutes.

Remove the thyme stems and bay leaf.

Use an immersion or countertop blender to blend the soup until smooth.

Let cool for 2 minutes, then serve.


Find the recipe here:


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