Butternut Squash Soup
This fall favourite can be made with most varieties of squash including butternut, acorn or pumpkin.
Servings 8
Calories 150kcal
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.