Butternut  Soup

Serves: 3-4 


Time: 30-40 minutes


  • 1-2 tsp oil

  • 1 onion, peeled and finely sliced

  • 2 celery sticks, finely sliced

  • 1 tsp dried sage

  • 2 medium carrots, cut into 1cm cubes

  • 1 butternut squash (approx 750g), peeled, deseeded and cut into 1cm cubes

  • 600ml vegetable stock

  • Ground black pepper

  • Pumpkin seeds

  • Nutritional yeast (optional)


  1. Heat the oil in a large saucepan.

  2. Add the onion and celery and fry gently for about 10 minutes or until the onion is transparent and the celery has softened.

  3. Add the carrot and butternut, then cover with the stock (this should just cover the vegetables, add a little more if needed).

  4. Bring to the boil, then put a lid on the pan and simmer for about 15 minutes or until the vegetables are nice and soft.

  5. Season with some black pepper and sprinkle each portion with some pumpkin seeds and nutritional yeast, if using.