Butternut squash soup with thyme and winter spices
Use simple ingredients to prepare this comfort food. The soup is puréed and easy to swallow if you have a sore mouth or throat. It can also be a good choice if the foods you usually eat taste different now.
Recipe by: Brittany Oram, executive chef, Tavola restaurant, St John’s, NL
Ingredients
- 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
Preparation
In a heavy-bottomed pot, add the canola oil and sauté 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