Butternut Squash Soup
Member recipe

Butternut Squash Soup

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Serves 6

Butternut Squash and Sweet Potato soup. A great soup for any occasion with vibrant flavours!

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  • 1 Onion Chopped
  • 1 Large Butternut Squash Cubed
  • 1 Large Sweet Potato Cubed
  • 1 tbsp Butter
  • 1 and 1/2 pints of Vegetable Stock
  • Bunch of Rosemary or Thyme tied (whichever preferred)
  • Large Grating of Parmesan Cheese
  • Salt and Pepper to taste
  • Cream (if you like)


    1. Put the chopped Onion, cubed Butternut Squash and the cubed Sweet Potato into a pan with the butter. Sweat for 20 minutes on a medium heat, stirring continuously.
    2. After 20 minutes add the 1 and 1/2 pints of vegetable stock and add the bunch of tied Rosemary (or Thyme if preferred). Cook through until the Butternut Squash and Sweet Potato are soft.
    3. Take the Rosemary out (doen't matter if some bits have come loose). Use a handheld blender to get rid of all the chunks. If it seems too thick add more vegetable stock.
    4. Finally, Add the large grating of Parmesan Cheese (about a handful) and then season well. Add some cream if you like.

Comments, questions and tips

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28th Oct, 2013
Wanted to try to make soup and I chose this recipe as it sounded easy, and it was! Easy to make and tasted great! Instead of rosemary I added some chilli as Im not a fan of rosemary.
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