Butternut squash soup

Butternut squash soup


Roasted butternut squash

  • 1 tbsp olive oil
  • 4 cups peeled and roasted butternut squash


  • 1 tbsp olive oil
  • 1 cup chopped onion
  • 1 large garlic clove, minced
  • 6 cups chicken stock
  • 1 tsp salt
  • 1 tsp chopped fresh parsley
  • 1/2 tsp chopped fresh thyme
  • 1/4 tsp pepper
  • 1/2 cup whipping cream (optional)


Roasted squash
  • Preheat the oven to 350°F (180°C).
  • Cut the squash in half and remove the seeds.
  • Rub the inside with olive oil and place cut side down on a cookie sheet.
  • Cook until tender, 35 to 45 minutes.
  • When it is cool enough to handle, scoop out the cooked squash. (Or you can peel and cut the squash into chunks before roasting.)
  • In a large pot, sauté the chopped onion in the oil until tender.
  • Add the garlic and sauté for 30 seconds.
  • Add the chicken stock, squash, salt, parsley, thyme and pepper.
  • Bring to a boil, reduce the heat and simmer uncovered for 30 minutes.
  • Purée with a hand blender or in a regular blender in small batches.
  • Return the mixture to the pot and bring to a boil again.
  • Reduce the heat to low and simmer uncovered for 30 minutes. Stir in the cream.
Makes 5 to 6 servings

Nutrition facts

Per serving (about 1 cup)

  • Calories: 242
  • Fat: 13 grams
  • Carbohydrates: 26 grams
  • Fibre: 3 grams
  • Protein: 8 grams