What could be better on a cool autumn day than a hot bowl of butternut squash soup? This delicious recipe is packed with loads of flavour and lots of vegetables that your kids won’t even know they’re eating!
- 1 large butternut squash, peeled and cubed
- 2 large carrots, peeled and cubed
- 1 onion, cut into large pieces
- 3 medium size potatoes
- 1 stock of celery
- 1 -900ml carton of Campbell’s soup broth
- 2-3 tablespoons of butter
- 2 cups water (I like to mix in 2 bouillon cubes for extra favour!)
Kitchen items needed:
- Large pot
- Electric hand blender
Step 1: Cut skin off butternut squash and slice into cubed pieces. Peel and wash carrots and potatoes, then cut into cubed pieces. Wash and cut celery into 1 inch pieces. Peel and cut onion into large chunks.
Step 2: Set stove burner to medium heat. Add butternut squash, butter and onion. Cover and let warm for approximately 5 minutes to increase flavour, stirring occasionally. Then add in carrots, potatoes and celery. Again cover and allow to cook for about 5 minutes, stirring occasionally.
Step 3: Once vegetables have softened, add soup stock and stir. Then add water and stir again. Reduce heat slightly and cover. Let sit for approximately 30 minutes, stirring occasionally until near-boiling has been reached.
Step 4: Remove from heat. With the electric hand blender, immerse in soup and blend all vegetable chunks until soup is a smooth consistency.
Step 5: Pour into a bowl and enjoy!
What’s your favourite hearty soup recipe for when the cool weather rolls around? Let us know in the comments below!