50 minsDinner

Butternut squash and potato soup

Makes: four servings
Makes: four servings


  • 2 yellow onions
  • 4 carrots
  • 2 sticks celery
  • ¼ cup olive oil
  • 4 yellow potatoes
  • 4 cups butternut squash, pre-chopped
  • 2 ⅔ cups vegetable broth
  • 1 apple
  • ½ cup pumpkin seeds


  1. Peel and dice onion and carrot. Dice celery.

  2. Heat olive oil in a pot over medium-high. Add onion, carrot and celery. Season with a pinch of salt and cook 10 minutes, stirring occasionally.

  3. Meanwhile, peel yellow potato and cut into 1-inch pieces. Add yellow potato and butternut squash to the pot. Pour in broth and cover. Simmer 20 minutes, until soft.

  4. Transfer the mixture to a blender (working in batches if necessary, or using a stick blender). Blend until pureed. Season with salt and pepper.

  5. Peel and dice apple.

  6. Divide soup into bowls and top with pumpkin seeds and apple.