Simple Butternut Squash Soup

  • Author: Michelle Minnaar
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 1x


The versatility of the humble butternut squash is amazing. Start out simple and later add your own original twists.



  • 15ml (1 tbsp) olive oil
  • 30g (1 oz) butter
  • 1 onion, peeled and chopped
  • 1 clove garlic, crushed
  • 900g (2 lbs) butternut, peeled and sliced
  • 900ml (1½ pints) Knorr vegetable or chicken stock
  • 30g (1 oz) chives, washed and roughly chopped


  1. Heat the oil and butter in a large saucepan, add the onion and garlic and gently sauté.
  2. When the onion has softened after about 5 minutes, add the butternut and stock and stir well. Bring to the boil. Simmer for 25 minutes or until the butternut is soft.
  3. Blend the soup with a hand-held blender or in a food processor.
  4. Season to taste, serve in four bowls and sprinkle with the herbs.


  • Your favourite type of bread, buttered, will go down a storm.
  • If you’re vegan, omit the butter and add more oil to the recipe instead.
  • If you’re on a low-fat diet, leave out the oil and butter and use low-fat cooking spray.
  • Category: Soup
  • Method: Boil
  • Cuisine: South African


  • Serving Size: 248.1g
  • Calories: 200
  • Sodium: 52 mg
  • Fat: 9.5 g
  • Saturated Fat: 4.3 g
  • Carbohydrates: 29.7 g
  • Fiber: 3.3 g
  • Protein: 2.5 g
  • Cholesterol: 16 mg

Keywords: simple butternut squash soup, butternut soup recipe