Butternut Squash Soup

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.

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Butternut Squash Soup

This fall favourite can be made with most varieties of squash including butternut, acorn or pumpkin.

Prep Time5 minutes mins

Cook Time20 minutes mins

Total Time25 minutes mins

Course: Soup

Cuisine: Canadian

Servings: 8

Calories: 150kcal

Author: Kevin Lamoureux

Ingredients

• 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

Instructions

• Add all ingredients to a soup pot, bring to a boil and then simmer for about 20 minutes or until squash is tender.
• Ladle batches into a blender, puré and transfer to another pot.
• Reheat and serve.