Butternut squash soup

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Serves: 4

By dontdillydally



  • 2 vegetable stock cube dissolved in 850ml hot water

  • 1 oil

  • 450g butternut squash

  • 2 tsp ginger grated

  • 1 small carrot

  • 1 small parsnip

  • 1 small apple

  • 1 small onion


  1. Sauté onion, apple, parsnip and carrot in a small amount of oil, for a couple of minutes.
  2. Add butternut squash and stock.
  3. Bring to the boil then simmer for around 15-20 minutes or until the squash is soft.
  4. Blitz to preferred consistency.

Handy Hint

Grate carrot and parsnip and apple for quick cooking

Additional Information

  • Make Ahead

  • Kids can help

  • Low fat

  • Soup

  • Winter

  • Autumn

  • Halloween

  • Dairy Free

  • Nut Free

  • Egg Free

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  • dontdillydally 27/03/11 09:31

    The small amount of ginger really gives this soup a subtle zing and the apple and parsnip give it a nice sweetness