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!

Servings: 8

  • 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!