Butternut Squash website asset

Butternut Squash Soup

  • Vegetarian
Try creating our delicious yet simple recipe for Butternut Squash Soup | Quick and Easy | Knorr

  • 30 MINS

    Cooking Time

  • Easy

    Difficulty

  • 10 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Vegetable Stock Pot
  • 1 medium butternut squash peeled deseeded and cut into wedges
  • 1 onion diced
  • 1 small potato peeled and quartered
  • 2 garlic cloves crushed
  • 1 L water
  • 1 tbsp olive oil
  • freshly ground black pepper
  • pinch of dried chilli flakes

Garnish

  • 50 ml double cream to swirl
  • parsley

  1. Heat the olive oil in a large pan and place over a low heat. Add the onion and cook for 1–2 minutes. Add the butternut squash and potato and cook for 5 minutes over a medium heat. Add the garlic and chilli flakes and season with pepper to taste. Pour in the water and add the Knorr Vegetable Stock Cube. Simmer for 25 minutes.

  2. Using a hand-blender or food processor, blend until smooth, adding more water if it’s a little thick.

  3. Serve sprinkled with parsley and a swirl of cream.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 185.485 kcal
Protein (g) 3.031 g
Sugar (g) 5.84 g
Fat (g) 8.168 g
Fibre (g) 4.727 g

Knorr product used

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