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  • Writer's pictureLilac Mills

Butternut squash soup

Reminder and disclaimer – I’m not a particularly good cook, so follow this recipe with a degree of caution and a lot of common sense. Good luck! If your dish turns out great, then I’ll take all the credit. If not… well, you had been warned!

Ingredients: 1 butternut squash, cut into chunks 1 onion, diced 1 large potato, cut into chunks 2 veg or chicken stock cubes 600ml water 1 clove of garlic or 1 tsp of garlic granules, or 1 tsp minced garlic salt and pepper  drizzle of olive oil (or any other oil you can lay your hands on) Method: 1. Place the squash on a baking tray, drizzle with oil, sprinkle with salt and pepper and bake in a hottish oven until soft

2. Meanwhile, put water, stock cubes and potato into a saucepan and bring to the boil

3. Fry the onion and garlic, and when soft, add to the saucepan. 

4. Simmer for 15 minutes, then add the squash and simmer for another 10 minutes.

5. Blend.

Add more seasoning if necessary. Serve with chunks of fresh crusty bread. If you're feeling adventurous, add some croutons, or well-cooked smoked bacon, and/or a swirl of cream. It's perfectly nice without any of those things, though.


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