Butternut Soup


  • 1 large butternut squash
  • 2 tbsp butter (unsalted)
  • 1 chopped onion Nutmeg to taste
  • 6 cups chicken stock Salt
  • Freshly ground black pepper


  1. Peel and seed the butternut and then cut into chunks.
  2. Melt the butter in a large pot and fry the onions for a few minutes until they start to brown.
  3. Add your chunks of butternut and the chicken stock and bring to a simmer.
  4. Allow to simmer between 15 and 20 minutes or until the butternut is cooked through. It needs to be tender.
  5. Remove the chunky pieces of squash and place them in a blender to make a puree.
  6. Once blended place the squash back into the pot and finish off by seasoning with salt, pepper and nutmeg.



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s