Butternut squash and mushroom soup

So, last night I noticed a beautiful butternut squash sitting in the fridge and couldn’t decided what I wanted to do with it. I decided to half it and roast it so I could decide how I would use the flesh after it was done.


My first thought was a soup and with that, this recipe was born. It is simple but delicious and got both thumbs up from my parents.


Sometimes,  simple is best so here it is, very few ingredients most of which are usually found at home!


  • 1/2 a white onion
  • 5 chestnut mushrooms
  • 1 tbsp oil
  • 1 large clove of garlic
  • 1/2 a roasted butternut squash *
  • 1 1/2 cup of stock **
  • 1 1/2 cups of water
  • 2-3 tsp vegetable boullion/stock powder
  • 1 tsp mixed herbs
  • Salt and pepper to taste


Fry mushrooms and onions till mushroom are translucent. Add the garlic and cook till it is starting to colour. Throw in the cooked butternut squash and cook for 5 mins till it falls apart and starts to heat through. Add the water, stock and boullion stir well and turn up the heat to bring to the boil. Once boiling, reduce heat and let simmer for 10 minutes. Taste the soup, add salt and pepper to taste. Take the soup off of the heat and either serve as it is, or let cool for a few minutes before using a hand blender***to blend the soup to desired consistency.


* I roasted my butternut squash halved on a baking tray, skin down. I rubbed the flesh with oil and mixed herbs before roasting for roughly 50-60 minutes.
** Can use all stock, or all water. If you don’t have any homemade stock you can just up the amount of boullion powder used, roughly 5-6 tsp.
*** Don’t have a hand blender? Use a normal blender.. but be careful,  you may need to blend in small batches as to not overheat the machine.


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