Butternut Squash Soup

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people


  • 1 onions 
  • 2 sticks celery 
  • 1 leek 
  • 1 carrot 
  • 100g potato 
  • 300g butternut Squash 
  • 2 tsp sage 
  • 1 tsp thyme 
  • 1 tbsp rosemary 
  • 750ml vegetable stock 
  • Seasoning
  • 2 bay leaf 

To Garnish:

  • Crème Fraiche or Cream 50ml
  • Croutons


  • Attach the 4mm slicing disc to the food processor.
  • Trim the vegetables to fit down the feed tube of the food processor. Select maximum speed and slice the onions, celery, leek and carrot. Transfer them into a medium bowl.
  • Select maximum speed and slice the potato and butternut squash in the food processor.
  • Heat the oil in the saucepan.
  • Add the onion, celery, leek, carrot and seasoning to the saucepan and cook until soft.
  • Add the potatoes, butternut squash, herbs and stock to the saucepan.
  • Bring the soup to a simmer and gently cook until the vegetables have softened.
  • Take the pan off the heat and allow to cool to room temperature.
  • Remove the bay leaves.
  • In stages place the soup into the blender and select maximum speed for optimum blending. (Remember not to over fill the blender).
  • Reheat and serve with a swirl of crème fraiche or cream and a handful of croutons.

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