• 2 tablespoon butter
  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 2 stalks celery chopped
  • 2.5 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).
  5. Season to taste with salt and pepper. Reheat before serving, sprinkled with chopped parsley.

Recipe source: errenskitchen