• Daphne @ Savvy Pantry

Butternut squash soup

Serves 4-5


  • 3 tbsp Savvy Pantry vegetable bouillon powder

  • 1/4 cup olive oil

  • 1 onion, finely chopped

  • 1 medium-sized butternut squash, peeled, seeded and diced

  • 2 carrots, peeled and sliced in coins

  • 2-3 stalks celery, finely sliced

  • 5 cups water


  1. Fry onions in olive oil, then add the carrots, celery, squash, bouillon powder and water. Depending on how big the squash it, you may need a bit more or less water.

  2. Bring to a boil and then simmer over low heat, covered, for about 30 minutes or until all the vegetables are tender.

  3. Transfer to a blender and purée.

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