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.

  • 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.  

Shannon RD
Registered Dietitian