Description
Perfect for chilly days, this soup is smooth, comforting, and full of flavor. It’s a crowd-pleaser and super simple to make.
Ingredients
Scale
- 1 medium butternut squash (seeds out, cut into cubes, skin on)
- 1 medium head of broccoli (cut into chunks)
- 1 medium onion (chopped)
- 1 chicken stock cube + 1/2 liter boiling water
- A splash of olive oil
- Fresh cream (about 1/2 cup, or more to taste)
- Salt and freshly ground black pepper
Instructions
- Heat olive oil in a pot and gently fry the onion until soft and golden.
- Add the butternut, broccoli, and chicken stock. The stock should just cover the veggies.
- Cover with a lid and let everything simmer until soft (about 20–30 minutes).
- Remove from heat and blend until smooth.
- Stir in fresh cream.
- Add more if you like it extra creamy.
- Season with salt and black pepper.
- Let it simmer a bit more so the flavors blend.
- If it’s too thick, just add a splash of water.
- Spoon into bowls, swirl in a bit of cream, and top with parsley if you like.
Great with crusty, toasted French loaf.
Tip:
No broccoli? Swap it with 2–3 grated Granny Smith apples (core removed). Adds a fresh twist!
Notes
Created, prepared, tried, and tested by Liz Oberholzer Barnard and Rubina Shaw
