Butternut Squash Soup

Butternut Squash Soup

This is perfect for a cold winters day! TIP: don't throw away the seeds. Gently roast them until golden brown and use as a healthy snack.

Prep time:
Cooking time:


  • 1kg fresh butternut squashes
  • 3 celery sticks, sliced
  • 2 medium onions, chopped
  • 1 garlic clove, crushed
  • 2 tsps fresh lemon thyme, chopped
  • 1 litre vegetable stock
  • 2 bay leaves
  • 2 tbsps low-fat plain plant-based yoghurt
  • salt and black pepper, freshly ground


  • Cut the squash in half lengthways, using a large chopping knife. Remove the seeds and peel away the thick skin, using a small knife.
  • Chop the flesh into small pieces. Place in a large saucepan with the celery, onions and garlic and dry-fry over a low heat for 2-3minutes.
  • Add the thyme, stock and bay leaves and simmer gently until the vegetables are soft.
  • Remove the bay leaves. Place the soup in a liquidiser or blender and liquidise until smooth. Return the soup to the pan, adjust the consistency with a little extra stock if required and season with salt and pepper.
  • Just before serving, remove from the heat and stir in the yoghurt, reserving a little for the garnish. Pour into individual serving bowls.

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