Butternut Squash Soup

24 Oct 2022


1 medium butternut squash, peeled and chopped into cubes

950 ml chicken stock 

2 medium potatoes, chopped into cubes

1 medium carrot, chopped

1 stalk of celery, chopped 

1 small onion, chopped 

2 tbsp butter

150g cooked ham, thick slices and chopped

Salt and pepper to taste


  1. Melt butter over a medium heat, add in the vegetables and cook for 5 mins until they are lightly browned.
  2. Pour in enough chicken stock to cover the vegetables and bring to the boil. 
  3. Reduce the heat to low and cover the pot.
  4. Simmer for around 40 mins until the vegetables are soft.
  5. Using a blender, puree the vegetables until they are a smooth consistency.
  6. Stir in the remaining stock until the soup is your desired thickness and add in the cooked ham.
  7. Add salt and pepper to taste.