Butternut Soup

Whoever introduced me to butternut, I don’t know, but my preference changed completely from pumpkin to butternut. I got to know about it when I had Lyn. When she was six months and I had started introducing semi solid food to her diet.

Did you know that the butternut seeds can be used as nutritious snacks? I didn’t know until I got an article that said so. Personally I just throw them away, but maybe one day I will try on that.

Am just a newbie in making soups. I never liked soups, but now I do. So the latest soup I have been making and enjoying with my family is the butternut soup. Often I serve it hot with bread or scones.

How I make it is very simple. Not much is needed. Maybe removing the skin. You can either cook with skin and remove later or remove the skin before cooking, which is what I did and actually prefer.
  1. One butternut
  2. Nutmeg powder
  3. Ginger powder
  4. Butter
  5. Milk

  1. Open up the butternut by cutting it into two halves.
  2. Using a spoon, scoop the seeds out
  3. Remove the skin of the butternut
  4. Cut into smaller pieces
  5. Place a pan with water and a teaspoon of butter.
  6. Wash them and put them in a pan of boiling water.
  7. Add salt to taste. For your own preference add spices of your choice. In my case, I added a half teaspoon of ginger and nutmeg.
  8. Let it boil until it is tender
  9. Place the mixture in the blender and let it blend until it is smooth. Add 100ml milk and blend again
  10. The soup is ready. Pour in soup bowl and garnish as desired.
  11. Serve it hot

Just so you know:
  • Butternuts contain essential antioxidants and vitamins
  • They are low in calories (g has only calories)
  • They are rich in dietary fiber and phytonutrients
  • Has no content of saturated fats or bad cholesterol
  • Vitamin A content is high in butternut than in pumpkin

Have fun making soup for you and your family



  1. I will try that..looks yummy. Thanks for the tip


    1. Yes dear, go try it. You are welcome


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