Butternut Soup



  • 1 large (1 kg) butternut, peeled and chopped
  • 2 large potatoes, peeled and chopped
  • 2 onions, chopped
  • 1 Granny Smith apple, chopped
  • 2 tsp (10 ml) ground nutmeg
  • 1 tbsp (15 ml) ground cumin
  • 7 cups (1,75 litres) boiling water
  • ½ cup (125 ml) low-fat or fat-free milk
  • lemon juice and black pepper to taste
  • Place veggies, apple and spices in a large pot with the water.
  • Bring to the boil, reduce the heat and simmer for 30 minutes or until the veggies are tender.
  • Remove from the heat, blend mixture until smooth or mash with a potato masher.
  • Return mixture to the pot and add milk, lemon juice and pepper.
  • Heat through and serve warm.


This soup freezes well if liquidised. Make double and freeze for another day.

Cauliflower soup: Replace the butternut with 400 g cauliflower and another 2 potatoes. Cook as above.

Sweet potato can be used instead of the potatoes. The butternut can also be replaced with sweet potato for a sweet potato soup.