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Winter Butternut Squash Pumpkin Soup

Dinners & Sides


ServesPrep. Time
430 mins

Thank you to Lady Shaker Kimmy for sending in this delicious winter recipe!


  • 2 large brown onions
  • 3 large carrots
  • 1 whole butternut squash pumpkin
  • 1 tsp of salt
  • 1 tsp of pepper
  • 1 tsp of paprika
  • 1 cup of chicken stock
  • 1-2 cups of water (depending on how much pumpkin is added)


  • ½ cup of chopped bacon bits 

Topping Ingredients:

  • ¼ cup of parmesan cheese 
  • Pinch of parsley 


  1. To prepare; chop pumpkin up into cubes, chop onions roughly into quarters, and chop carrots into small pieces.
  2. Add prepared vegetables, chicken stock, spices and water into a slow cooker or pot at a high heat, for 2-3 hours, and then to a low heat for another 2 hours, or until vegetables are soft.
  3. After slow cooking, transfer to the fridge to cool overnight, or for 3-5 hours.
  4. After chilled, use a stick blender to make smooth – we'd recommend ensuring the pumpkin is completely soft, as this will be the hardest to use the stick blender with.
  5. Transfer into a pot to heat, add cooked bacon bits and stir thoroughly.
  6. Serve into a bowl, add parmesan and parsley to top, and enjoy!