Feel Good

Mid-week meal: Winter squash soup

Whip up this easy, delicious soup for a warming work lunch.

Written by High Life North
Published 10.11.2021


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 5 pounds winter squash, peeled, deseeded and cut into chunks
  • 1 tablespoon honey
  • 5 cups chicken stock
  • Salt and pepper, to taste
  • Parsley (fresh), chopped to serve (optional)


  1. Melt the butter and oil in a large saucepan. Add the onions and celery, and gently cook until really soft – about 15 mins.
  2. Add the squash and cook, stirring for 5 mins.
  3. Add the honey and chicken stock, bring to a simmer and cook until the squash is tender.
  4. Remove from heat and using a hand blender, blitz until smooth (adding a bit more stock or water if the soup is too thick). Season to taste with salt and pepper. Reheat before serving. Sprinkle with chopped parsley.


Recipe credit: Erren’s Kitchen

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