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Spicy Butternut Squash, Potato and Carrot Soup

  • Prep Time 50 Minutes
  • Cook Time 15 Minutes
  • Servings

This soup really was so easy to make. I like to add a little spice to my soups but you can of course omit these spices if you prefer.


Begin by preparing all your vegetables.
Heat oil in a large saucepan and add all spices and herbs.
After about 20 seconds or so add all the vegetables.
Saute the vegetables for a few minutes coating them with all the herbs and spices.
Pour in the chicken stock.
Cook slowly for 30 - 45 minutes, depending on how small you chopped your vegetables.
Once cooled, blend and add a little more stock if you find it too thick.