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Butternut Squash Soup

Linda Baziuk

For Lunch


Published on

15 minutes to prepare and 20 minutes to cook

Serves 4-6


1 medium onion, diced
2 leeks, diced
2 medium carrots, diced
2 stalks celery, diced
2 C diced butternut squash
4 C chicken broth
1 tbsp cumin
salt and pepper to taste
splash of cream to serve


Saute veggies in a splash of olive oil until soft but not browned.
Add salt, pepper and cumin.
Add chicken broth and simmer until veggies are completely softened.
Adjust seasoning to taste.
Puree with a hand blender or food processor until completely smooth.
Add a splash of cream to serve.


Simple, but so good. Enjoy.


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