Butternut Soup

Wife me!

I am so stoked about this recipe, and even though I know it’s not winter, I can’t wait ’til then to share it.

This recipe makes for about 4 – 6 people, but I had one portion and the rest can be frozen for up until three months. Some of the measurements just needs to be taken by gut, but I’ll try to convey it as accurate as possible.


  • 700g Butternut cubes
  • Olive Oil
  • Vegetable Stock
  • Milk
  • Salt
  • One Garlic Clove diced
  • 1/4 White Onion diced



  1. Set the oven on 210 degrees Celsius, spread the butternut on baking paper on an oven tray, and drizzle it with olive oil. Leave in the oven until you can easily cut a cube with a knife. About 30 minutes.
  2. In the meantime, heat a tbsp of olive oil in a small sized skilled until it is simmering, then add the onion, and let is fry until the edges are golden.  Lower the heat to a medium, then add the diced garlic.
  3. Once the butternut is just soft enough, set it aside and let it cool just enough to the point where it can be handled.
  4. Resolve one cube of vegetable stock in a cup of boiled water.
  5. Add the butternut, garlic and onion to the blender (feel free to do the rest in two parts due to blender size), along with the vegetable stock resolution, and add milk for consistency.
  6. After blending the mixture till a smooth, desired texture transfer it to a medium sized skillet on a low stove to heat, and add spices to taste. Salt, Aromat, Black Pepper.


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