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Butternut Squash Soup

Preparation: 10 mins

Cooking: 20 mins

Serves 4, costs under £2.00


  • 1 Butternut Squash (500g)
  • 1 Onion (150g) (Medium Sized)
  • 3 Sticks Celery (90g)
  • 1 Carrot (80g) (Medium Sized)
  • 5 Cups Water (1L)
  • 2 Tablespoons Vegetable Oil (20ml)
  • 2 Vegetable Stock Cubes (14g) (Reduced Salt If Possible)
  • Ground Black Pepper (1g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Peel the butternut squash, onion and carrot. Wash celery.
  2. Chop all the vegetables and boil water for the stock.
  3. Heat oil in a large pan then add the onions, put lid on pan and let them sweat for 3 minutes.
  4. Add carrots and celery to the onions and let them sweat for another 2 minutes
  5. Add water, stock cubes and butternut squash to the pan and stir until stock cube dissolved. Once soup begins to boil, turn down heat and simmer until vegetables are soft – about 10-15minutes. Add pepper to taste.
  6. Soup can be then sieved or blended to a smooth consistency. Heat through before serving.

Nutritional Information