Butternut Squash Soup


An easy Butternut Squash Soup with only 6 ingredients. Vegan, gluten free and ready in 15 minutes. This is a great winter soup recipe with a sweet taste and perfect for making with kids in the classroom this fall.


2 tablespoon virgin olive oil
2 small brown onion peeled, finely chopped
2 garlic cloves peeled, finely chopped
1 kg butternut squash (35 oz) peel, scoop out the seeds and strings, cut in large chunks
2 small carrots peeled, roughly sliced
3 cup reduced-salt vegetable stock
1/2 teaspoon sea salt


1. Heat olive oil in a large non-stick pan over a medium heat.

2. Cook onion and garlic for 3 minutes until fragrant stirring occasionally.

3. Add butternut squash pieces, carrots slices. Give a good stir, cover and cook for 2 more minutes until fragrantAdd the vegetable stock and salt.

4.Bring to boil, reduce heat and simmer for 15 minutes or until the vegetable pieces are soft and tender. 

5. Blend soup to a smooth consistency using an immersion stick blender. Season to taste. Serve with a spoonful of coconut cream, cracked black pepper and rosemary.


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