Butternut soup

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Serves: 6

By pipsy76

(2 Votes) 2


  • 1 butternut squash

  • 1 red onion

  • Some paprika (to taste)

  • 500ml water

  • 2 vegetarian OXO cubes


  1. Peel and de-seed the butternut squash and peel the red onion.
  2. Chop them into small pieces and place in a large saucepan.
  3. Add 500ml boiling water with the 2 stock cubes and bring to the boil, leave to simmer for 25 minutes. Add paprika to taste.

Handy Hint

Chopping the skin off the butternut if often easier than using a peeler remove the seeds with a spoon.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Starter

  • Main Course

  • Autumn

  • Winter

  • Soup

  • Low fat

  • Make Ahead

  • Can Freeze

  • squash

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Your comments

  • Legoleia 01/04/08 16:54

    Quite nice and super-easy to make. Mine was a bit thin though, might add less water next time.

  • pipsy76 06/03/08 13:48

    his makes a good alternative to tinned tomoato soup as it's nice and sweet