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Basic Butternut Squash Soup

Yields1 Serving

Butternut Squash

 2 tbsp 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
 900 ml chicken broth

Melt the butter in a large pot and cook the vegetables until lightly browned. Pour in enough broth to cover vegetables and bring to a boil. Reduce heat to low, cover pot and simmer until all vegetables are tender, approximately 45 minutes.


Use either an immersion blender or transfer to a blender and blend until smooth. Return to pot and add either more broth or water to desired consistency. Season with salt and pepper and serve with a drizzle of good quality Olive Oil.