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Butternut Squash Soup

Serves 4-6 people


  • 1 medium onion, roughly diced

  • 500g butternut squash or pumpkin, diced (2.5cm cubes)

  • 1.2l chicken stock, low sodium

  • 2 tablespoons extra virgin olive oil

  • Salt and Pepper to taste


1 cup natural yoghurt

Pumpkin Crisp bread


  1. In a large saucepan, cook the diced onion and butternut squash in a drizzle of extra virgin olive oil whilst stirring occasionally for 4 minutes.

  2. Add the chicken stock in the large saucepan and bring to a boil. If you are using stock cubes, mix 2-3 chicken stock cubes to 1.2 litres of boiling water.

  3. Cover and simmer for 45 minutes

  4. Strain the liquid in a large bowl, keeping the vegetables in the saucepan.

  5. Blend the vegetables in the saucepan with a hand blender/processor for 2 minutes or until smooth

  6. Add the strained liquid back to the pan and mix with the vegetable pureé.

  7. Blend everything for another 2 minutes.

  8. Reheat the soup and adjust the seasoning with salt and pepper if desired.

  9. Serve warm.


Pour the soup into individual bowls, swirl in a drizzle of natural yogurt. Finally sprinkle some pumpkin seeds and pumpkin crisp bread pieces on top.

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