This soup is smooth but quite thick, perfect to dip in crusty bread on a cool evening or to give you some energy during lunch. To thin it out, add a little more vegetable stock or even warm with milk at the end to achieve desired consistency.


  • 2 tsp butter or margarine
  • ½ yellow onion roughly chopped
  • 4-5 medium carrots peeled and chopped into even pieces
  • 1 medium yellow or white potato peeled and chopped into even pieces
  • 1 small butternut squash peeled and cubed (this was approximately 1.5 cups)
  • 1 red apple washed, cored and cut into even pieces (keep skin on)
  • 1 cup low sodium vegetable stock
  • Water
  • Salt and pepper to taste


  • In a large saucepan, cook onion in butter over medium heat until soft.
  • Add chopped carrots, potato, squash and apple, then add broth.
  • Fill rest of pot with water until just covering the vegetables.
  • Softly boil until vegetables are soft, approx. 25 minutes.
  • Remove from heat and liquify using an immersion blender. Add salt and pepper to taste.


Use this soup as a base to add other flavours. Here are some ideas to get you thinking – which one will you try first?
• Add 1-2 cloves of garlic to the onion stage of cooking.
• Add 2 tsp of minced ginger at the onion stage of cooking.
• Add 1 tbsp of mild curry powder at the onion stage of cooking.