Butternut Squash Soup

This is a delicious and filling soup, better for you than any canned version.


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15 gm butter ½ tspn paprika
100 gm onion (prepared weight) 1 tspn dried chives
150 gm butternut squash (prepared weight) salt to taste
85 gm potato (prepared weight) freshly ground black pepper to taste
300 ml chicken stock (see notes)  



  1. Melt the butter in a saucepan and fry the onion for 5 min, stirring regularly.
  2. Add the butternut squash, potato, stock, paprika and chives, stir, bring to a boil and simmer, covered, for 35 min, stirring occasionally.
  3. Blend until smooth.
  4. Return to the heat, season to taste and heat through.


  1. Serve with toast.


A whole butternut squash will be far more than required for this dish, so just cut off sufficient for your needs, cover the cut end with cling film, and keep the remainder in a cool and dark place. A fridge is actually too cool and will hasten deterioration.
Vegetable stock can be used if a vegetarian version is required.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
Enlarge image

The finished meal

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