My whole family loves this soup- from my grandparents to my daughter and everyone in-between!
I didn’t grow up eating squash – the first time I actually tried squash was making this soup for a school assignment in University. It quickly became a family favourite.
- 1 tbsp. vegetable oil
- 1 medium onion, diced
- 6 cups of butternut squash, cut into 1” cubes
- 3 cups of reduced sodium chicken stock or vegetable stock
- 1 tsp. Marjoram
- ½ tsp. Black group pepper
- 1 pinch of Cayenne pepper (about 1/16 of a teaspoon)
- 1 can of 2% evaporated milk
- In a stock pot heat vegetable oil over medium heat, add onions and sauté until slightly translucent about 5 minutes.
- Add in squash, stock, marjoram, black pepper and cayenne pepper. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is cooked and easily pierced with a fork.
- Remove from the heat and add in the evaporated milk.
- Using an immersion blend carefully blend the soup until nice and smooth.