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Butternut Soup

Prep Time:

10 minute

Cook Time:

30 Minutes


8 Servings



About the Recipe

Getting enough vegetables to eat each day can be difficult in our busy lives. Having something nutritious ready in the fridge is an easy way to ensure you get the nutrients you need. Butternut is low in calories, but contains plenty of vitamins like Beta carotene or vitamin A and minerals. Butternut and onion are both rich in fibre and while cinnamon is believed to play a positive role in milk production.


  • 2 large fresh buternuts, or 2 x 500g frozen butternut

  • either 2 cubes of Vegtable stock, or 1 cube of vegetable stock and 1 cube of chicken

  • 1 large onion

  • glug of olive oil

  • enough water to cover vegetables

  • 1/2 tsp cinnamon (or to taste)

  • 1/2 tsp nutmeg (or to taste)

  • sea salt (to taste)

  • black pepper

  • either dairy cream or vegetarian cream

  • fresh coriander


Step 1

Peel, deseed and chop butternut if using fresh. Peel and chop onion.

Step 2

Add to a large pot with a glug of olive oil. Saute until golden

Step 3

Add enough water to cover all the vegetables in your pot, then add the stock cubes. Alternatively, add enough stock to cover the vegetables if using home made stock.

Step 4

Bring to a boil and cook for 20 minutes or until all the vegetables and nice and tender.

Step 5

Blend untill smooth, then add your spices and check seasoning.

Step 6

Stir in the cream and sprinkle with coriander

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