Butternut Squash Soup

Butternut squash is a local winter squash that comes into season in early fall and is available throughout the winter!  Squash is an excellent source of vitamins A and C, potassium, magnesium, manganese, and fibre.  Use a low-sodium vegetable broth in this simple and delicious homemade soup recipe.


Olive oil1 Tbsp15 mL
Onion, chopped1 medium1 medium
Ginger, peeled & chopped2” piece2” piece
Garlic, chopped3 cloves3 cloves
Butternut squash, peeled & chopped into ¾-inch cubes1 medium1 medium
Vegetable broth4 cups1000 mL


  1. Heat a large pot over medium heat.  Add olive oil and onion.  Cook onion until soft, about 3 minutes.
  2. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, about 6 – 8 minutes.
  3. Stir in vegetable broth and bring to a boil; reduce heat and simmer until squash is tender, about 20 minutes.
  4. Puree soup in two batches.  When blending hot foods, remove the cap from the hole of the blenders lid and cover with a dish towel.  This will allow heat to escape.


Makes 6 servings (324 g /serving).  1 serving = 1 and 1/3 cups (333 mL)