Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes.

Peel, seed and cut the butternut squash into 1 ½-inch chunks. Transfer the squash to a large bowl, add the olive oil, ½ teaspoon salt and ¼ teaspoon black pepper and toss to coat.

Toss the diced sweet potatoes and butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on ...

This butternut squash and carrot soup recipe is creamy and incredibly cozy, perfect for those chilly fall and winter days.

Method. Place the squash, sweet potatoes, olive oil, and seasonings onto a lined baking tray. Mix until the vegetables are coated well and bake in an oven at 160°C for 45-50 minutes.

Nigella Lawson's butternut squash and sweet potato soup makes for a the perfect comfort food for the cold January and February nights. By Isobel Pankhurst. 10:03, Sun, Jan 26, ...

Butternut squash has a delicious flavor and great nutritional value. Explore its health benefits and learn how to peel and enjoy this nutritious vegetable. Skip to main content ...

I was 18 years old the first time I ever made butternut squash soup. My mother was away and I was in charge of Friday night dinner. I honestly don’t remember what I served besides the soup.

Peel, seed and cut the butternut squash into 1 ½-inch chunks. Transfer the squash to a large bowl, add the olive oil, ½ teaspoon salt and ¼ teaspoon black pepper and toss to coat.