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Butternut squash soup 
Recipe Name Butternut squash soup 
Difficulty Level Easy 
Traditional food from  
Ingredients 4 leeks, rinsed and chopped
1 3-pound butternut squash, cut into 1-inch chunks (watch your fingers!)
1 bay leaf
3/4 teaspoon salt
5 cups chicken broth 
Preparation 1. Put the leeks, squash, bay leaf, salt, and broth into a large saucepan. Bring to a boil.

2. Reduce heat and simmer gently until the squash is tender, for roughly 10 minutes. Let it cool for a further 10 minutes. Remove the bay leaf.

3. Puree the soup in batches. Rewarm over medium-low heat, serve and enjoy. 


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