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

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

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