Winter Squash Soup
This butternut squash soup recipe can easily be doubled to feed a crowd. Just grab your biggest Dutch oven and extend the cooking time by 4 to 6 minutes.
- 1 medium butternut squash (about 2 lbs/1 kg), peeled
- 2 large carrots, peeled
- 1 medium onion
- 1 tbsp (15mL) olive oil
- 2 garlic cloves, presssed
- 1½ tsp (7 mL) dried thyme leaves
- 4 cups (1L) chicken stock
- 1 can (15 oz. /425 g) solid pack pumpkin
- 1 can (12 oz/345 mL) evaporated milk
- 1 tsp (5 mL) salt
- ¼ tsp (1 mL) ground black pepper
- Sour cream and toasted pumpkin seeds (optional)
Cut the squash and carrots into 1” (2.5-cm) chunks. Cut the onions into chunks. Process the onions in batches in the Manual Food Processor until finely chopped.
Heat the oil in a Dutch oven over medium heat for 3–5 minutes or until shimmering. Add the onions. Cook and stir for 3-4 minutes or until softened.
Add the squash, carrots, pressed garlic, and thyme. Cook and stir for 1 minute or until fragrant.
Add the stock. Cover and bring to a boil over high heat. Cook for 24–26 minutes or until the squash is very soft, stirring occasionally. Remove from the heat.
Carefully ladle about a third of the squash mixture into blender and cover. Remove the stopper from the blender lid and cover with a towel to vent steam. Blend until smooth, then pour the blended soup into a large bowl.
Repeat twice with the remaining squash mixture. Pour the blended soup back into the pot.
Whisk in the pumpkin, evaporated milk, salt, and pepper and bring to a simmer over medium-high heat. Remove from heat.
Serve with sour cream and pumpkin seeds, if desired.
- 6 servings of 1½ cups (357mL)
Nutrients per serving:
Calories 210, Total Fat 6 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 750 mg, Carbohydrate 34 g, Fiber 7 g, Protein 10 g