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Butternut Squash Soup

Published Wednesday, 11 August, 2010 by Kate Stephenson

Serves 4. 129 Kcal/ 0.8g fat.



  • 1kg fresh butternut squash
  • 3 celery sticks, sliced
  • 2 medium onions, chopped
  • 1 garlic clove, crushed
  • 2 teaspons chopped fresh lemon thyme
  • 1 litre vegetable stock
  • 2 bay leaves
  • salt and freshly ground black pepper


1. cut the squash in half length ways with a large knife. Remove seeds and peal away the thick skin (using a smaller knife) then chop the flesh into small pieces.

2. Add into a saucepan with the celery, onions, garlic and dry fry over a low heat for 2-3 minutes. Add thyme, stock and bay leaves and gently simmer until vegetables are are soft.

3. remove bay leaves, liquidise or blend until smooth. return to pan adjust consistency with a little extra stock. if needed season with salt and pepper.

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