Butternut Soup

    40 minutes

    I started making this soup back in the 80s it always been a crowd and family favourite. I once left the apple out and you could tell something was missing but couldn't tell what.

    New South Wales, Australia
    19 people made this

    Serves: 4 

    • 1 butternut pumpkin
    • 1 large onion
    • 2 potatoes
    • 1 Granny Smith apple
    • chicken stock - enough to cover vegetable generously (or Vegetable stock)
    • 1 small carton cream or sour cream
    • fresh coriander or parsley to garnish
    • freshly cracked black pepper to taste

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel and chop pumpkin, potatoes, onions and apple into relatively even cubes. Place in saucepan, put in chicken stock to cover generously. Bring to boil and cook until all vegetables are soft.
    2. Transfer to blender or use a bamix to blend until smooth. Return to saucepan, and reheat and add 1/2 the cream.
    3. Serve with a swirl of cream, coriander sprig or chopped parsley.
    4. Can be frozen.

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    Reviews in English (4)


    I love it- especially with the apple in it!  -  12 Oct 2010


    Altered ingredient amounts. Eat a small bowl of this with a couple of ryvitas for lunch!  -  22 Jun 2010


    added a pinch of nutmeg to this excellent soup. highly recommend  -  04 Apr 2010