Squash Soup

Butternut squash
This recipe was inspired by Canada’s First Nations people. The traditional diet of the Haudenosaunee or Iroquois is comprised of three staples that they call the three sisters: squash, beans and corn. The soup’s amber colour suits the mood of a crisp and bright fall day.

squash soup


Squash Soup
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
This fall favourite can be made with most varieties of squash including butternut, acorn or pumpkin.
Course: Soup
Cuisine: Canadian
Servings: 8
Calories: 150 kcal
Author: Kevin Lamoureux
  • 4 lbs butternut squash peeled, seeded and cubed
  • ½ cup chopped yellow onion
  • 4 cups water
  • 2 cups chicken or vegetable stock
  • 2 tbsp maple syrup
  • ¼ tsp white pepper
  • ½ tsp salt
  • 1 tbsp chopped fresh or dried dill
  • 1 tbsp butter
  1. Add all ingredients to a soup pot, bring to a boil and then simmer for about 20 minutes or until squash is tender.
  2. Ladle batches into a blender, puré and transfer to another pot.
  3. Reheat and serve.

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