Squash soup with thyme

Butternut squash soup with thyme and winter spices


  • 1 tsp canola oil
  • 1 white onion, diced
  • 1 butternut squash, peeled and diced
  • 2 1/2 cups milk
  • 2 sprigs of fresh thyme
  • nutmeg, to taste
  • cinnamon, to taste
  • cloves, to taste
  • salt and pepper, to taste


In a heavy-bottomed pot, add the canola oil and saut√© the onion and squash until lightly browned. 
Add the milk and the leaves from the thyme sprigs. 
Simmer on medium heat for about 15 minutes or until the squash is fully cooked.
Purée in a blender or with a hand blender until smooth. Add the nutmeg, cinnamon, cloves, salt and pepper.

Makes 4 servings

Nutrition facts

Per serving

  • Calories: 170
  • Fat: 5 grams
  • Carbohydrates: 28 grams
  • Fibre: 3 grams
  • Protein: 7 grams