Thursday, 24 October 2013

Butternut squash and potato soup

Take half a butternut squash

peel, core and slice. add to a baking tray with some sliced onions, salt, ground black pepper, chilli flakes and oil

Place in the oven and cook for approx 25 mins at 170 oC

Meanwhile make a chicken stock from a carcass. Remove carcass. Make some croutons. 

Once butternut and onions browned and cooked add to the chicken stock along with

some cubed potatoes

and chopped peppers

and cook for approx 25 mins until all nicely cooked.

Once cooked liquidise and

 add the croutons you made earlier


and very delicious it was too. 

This post is an entry for #MarisPiperBritMums Linky Challenge ( sponsored by Potato Council for Potato Week 7 – 13 October, celebrating the varieties of potatoes and how we like to eat them. Learn more and find recipes at


  1. Lovely soup recipe. Perfect for Autumn days. Commenting for myself and on behalf of BritMums and thanking you for taking part


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