[Preparation Time – 2 hours]                                                                                                                             (Cover    40-45)     

This recipe is for medium size church gatherings such as potlucks, camps, or parties. It is an autumn and winter recipe with a pleasant and smooth taste.


1.0 kg chopped onion

4.0 kg roughly chopped butternut squash

0.3 kg or 30 g finely chopped parsley (optional)

16 vegetable cubes

6 liters water

0.1 kg or 100 g butter (or equivalent)

0.015 kg or 15 g salt



  1. Melt butter in a large pot then add chopped onion and sweat until almost transparent.
  2. Use a whisk and a large plastic jug to make up 2 litres of hot vegetable stock. Add the butternut squash to the pot followed by the stock and salt. Add the remaining 4 litres of water – ensure to use hot water. Allow to simmer on low heat for 45 minutes. Mix the soup gently to ensure though cooking.
  3. Remove from the heat and puree to form a smooth texture. Add the chopped parsley and incorporate into the soup.
  4. Serve hot.