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How to make Butternut Squash Soup

Updated on January 11, 2011

Easy Creamy Butternut & Carrot Soup

Easy How to recipe

Here is a delicious home made butternut squash recipe that you can enjoy every winter.

However i will be quick to add the health benefits of this power food as it is also known. Butternut has been found to be rich in antioxidants, Beta Carotene, and even anti-inflamatory properties. Yet another advantage is that it has no fat and is a source of fiber.

It's therefore a geat vegetable for fighting against heart disease, athitis, complimentary weight loss programme & special dietary requiements according to individual requirements.

With the science bit out of the way, lets get to making this easy but highly nutritious butternut squash soup.


x2 Butternuts

x4 Large Carrots

1Litre of Milk

Small cup of Flour

Half a teaspoon of salt(optional)

250ml of water

1 Tablespoon of Ollive Oil(Optional)


Slice the butternut squash into half then into smaller pieces, do the same for the second butternut. Place into saucepan and cook for atleast 20min on medium heat

Peel the carrots, Dice them. Place in seperate saucepan and cook for 15minutes on low heat to avoid overcooking and destroying all nutrients in the process, same with butternuts.

Add litre of milk to saucepan, cook on low heat

Add flour to warm water to avoid lumps.

Add flour mixture to milk and stir, for a few seconds till creamy, add olive oil, stir.

Switch of the white sauce that you have just prepared.

When the carrots and butternut have both finished cooking, mash them together add to white sauce stir for a few minutes to mix ingredients, then leave to simmer for another 5minutes with lid tightly sealed to lock in the flavour.

At this point you can garnish with your favourite spices, Get some breadrolls if you like or french bread and serve.  Perfect for winter days and nights. Enjoy. 


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