Our Favourite "Creamy" Butternut Squash Soup

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.

Ingredients:

• 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

Directions:

• 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.  

Enjoy!

Shannon RD

Registered Dietitian