Butternut squash soup

You are here

» Butternut squash soup

Serves four, easily freezable. A recipe by Vegan Society volunteer Sophie Whitbread - thank you Sophie! 


  • 1 Butternut squash
  • Fresh or dried thyme 
  • 2 Carrots
  • 1 Stock cube
  • Water


  1. Cut the Squash and carrots up into small cubes, boil for 15 minutes with the stock cube (or until soft and cooked)
  2. Add the whole mix into a blender and blend until smooth, or desired consistency.