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Basic butternut squash soup

Our basic butternut squash recipe can be enjoyed as is, or you could use it as a basis for something a little more special, just make sure you add a good chunk of crusty bread!


  • 1 butternut squash
  • 1 onion
  • 1 large potato
  • Splash olive oil
  • Knob of butter
  • 700ml chicken or vegetable stock
  • Salt and pepper to taste



  1. Finely chop one onion and place it into a large pan with a good glug of olive oil.  Leave to sweat down, moving occasionaly, for around 8 minutes or until the edges of the onion have just started to turn a crisp bown colour.
  2. Peel your butternut squash and potato and chop into even sized chunks.
  3. When the onions are ready, chuck in your squash and potato along with 800ml of chicken stock and a good pinch of salt and black pepper.
  4. Simmer the ingredients for 15-20 minutes or until the potato and squash or cooked through.
  5. Once all of the ingredients are cooked, take them off the heat, and a large knob of butter, and liquidise.