Easy Butternut Soup Recipe

This soup is a hit all around. You can use pumpkins or swap them out for butternut squash for a milder flavour. I love this soup for myself and my family and for serving guests. Plus it makes a great nutritious meal for older babies and toddlers (9 months and older.)

The recipe is inspired by Karen Kaz Lucas, and the soup features on her blog Kathy’s Kitchen. Enjoy!

Butternut squash soup

2 tablespoons olive oil

2 tablespoons butter (or ghee)

I medium carrot diced

1 medium onion diced

1 turnip diced (optional)

1 tsp crushed garlic cloves

1.5 kgs cubed butternut squash

5 cups broth or stock (veggie or bone broth)

1 cup milk or cream (optional)

Salt and pepper to taste

Heat oil and butter in a heavy saucepan, over medium-low heat. Add onions, carrots and garlic and sauté for 5 minutes until translucent. Add the butternut squash and salt and pepper and Sauté for 3 minutes. Add the chicken stock and let it simmer till the vegetables are tender. Puree in a blender till smooth. Simmer for 5 minutes with milk. You can adapt the ingredients to your tastes – omit salt and pepper if making it for toddlers. Add red pepper flakes, curry powder and extra garlic if you like it spicy.

Read more on Karen’s Blog.