Butternut squash soup


Warming and lightly spiced, this Autumnal squash recipe is good any time of the year.

Serve with crusty bread.

serves 2




  • 1 small squash (chopped into small chunks)
  • 4 small sweet potatoes (peeled and chopped)
  • 1 vegetable stock
  • ½ a teaspoon of cinnamon
  • ½ a teaspoon of nutmeg
  • 1 bay leaf
  • Salt & pepper (to taste)


Add all the ingredients to a pan and cover with water. Bring to the boil and simmer for around 10 minutes until the squash and potatoes are soft.

Remove the bay leaf and discard. Blitz the rest of the ingredients with a hand blender and serve.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s