The Easiest Butternut Soup in the World

The Easiest Butternut Soup in the World

I am a lover of soup all-year round! This recipe is seriously the easiest butternut soup in the world! It is one of my go-to recipes for weekday dinners; it is quick, no-fuss and super delicious! Plus, it doesn’t have any of the nasty preservatives the packet kind contains. I pour the left overs (if there are any!) into to-go mugs and voila! The next day’s lunch is sorted – pop some pita breads into the toaster and you’re off!

You don’t need to be any sort of wizz in the kitchen to make this. This is no refined, culinary masterpiece – this is wholesome comfort food at it’s best. Simply chop up a bunch of veggies – I normally use a butternut, 2 or 3 potatoes, onions, celery…whatever I have in my pantry. Cover the veggies with a glug of olive oil, salt, pepper and some dried Italian herb mix – this really makes a difference! Pop it into the oven and let it roast until everything is nice and tender.

Once the veggies are roasted, I remove all the flesh and scoop it into a blender. At this stage I add a bit of chicken stock to get the mixture going. Once blended, I pour it into a large pot and add more chicken stock and some cream. I also do a taste test at this stage to check the seasoning and adjust accordingly, while warming it through.

And that is it! Finish off with a drop of olive oil, a dash of cream and a sprinkle o paprika and some fresh thyme 🙂  To serve, I cut up some pita wedges to dunk into the soup. Definitely one of my favourites!

The Easiest Butternut Soup in the World


1 Large Butternut

2 Small Potatoes

2 Medium Onions

1 Garlic Head

2 Celery Stalks

2 Small Carrots

1L Chicken or Vegetable Stock

1/2 Cup Cream



Paprika (Optional)

Dried Italian Herbs (Optional)

Olive Oil to Serve (Optional)

Dash of Cream to Serve (Optional)


  1. Preheat your oven to 200˚C / 392˚F.
  2. Chop up all the veggies and place them into a roasting tray (I didn’t bother peeling mine but if you’d prefer a super smooth texture, you can peel everything).
  3. Drizzle with some olive oil, salt and pepper and place in the oven. Roast until all the veggies are tender.
  4. Scoop out all the flesh of the veggies into a blender and blitz until smooth (Even with having left the peels on mine, it came out quite smooth).
  5. Pour the soup mixture into a large pot and heat through. It will be quite thick at this stage, so add the remaining chicken stock and the cream.
  6. Taste for seasoning and adjust as desired.
  7. Scoop the soup into bowls and drizzle with some olive oil and a splash of cream (optional). Sprinkle some paprika and herbs on top.
  8. Enjoy with toasted pita bread wedges.


•  This soup freezes well. I occasionally make a batch on a Sunday afternoon and freeze it for the week.

•  This is a great lunch option for work – pour the soup into a to-go mug!


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