Recipe
Butternut Soup
A super creamy butternut squash soup recipe with the option of roasting your squash is pure comfort in a bowl. Make it fresh the day of serving; make it ahead or make it for weekly meal preps!
Ingredients
- Butternut squash
- Onion and garlic
- Carrot
- Chicken stock
- Chicken bouillon cubes
- Half and half or heavy/thickened cream
Instructions
Roasted:
Drizzle squash, carrots, onions and garlic with olive oil and season with salt and pepper.
Roast in a preheated oven for about 45 minutes, then allow to cool enough before continuing.
Scoop out the flesh and get to blending!
Or simmered
Throw all ingredients (except for your cream) into a pot and let the stove do the work for you.
After roasting or simmering:
Transfer all cooked ingredients into a blender. Blend in batches of two or three (depending on the size of your blender). Pour out each batch into a large pot as you go, then bring the soup to a gentle simmer to warm it through.
Top with crispy bacon pieces, chopped sage or parsley, and ENJOY!
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