Butternut Squash Soup

Just because thanksgiving is over, doesn't mean you can't treat yourself to a warm, sweet and velvety bowl of Butternut Squash soup!  This vegetable is one of my favourites to cook with.  You can do anything you want to it and it can really hold up to some bold flavours, while still maintaining its light, creamy and delicate texture.

I love serving this soup to the family the night of our annual trip to the Pumpkin Farm.  I can make it ahead of time, and reheat it within 10 minutes and have a warm bowl of goodness to warm us all up while the kids decide who picked the best pumpkin this year!

The best thing about this soup is you can not only make it ahead and reheat it easily, but it can be jared and kept in the fridge, and also freezes well... so that you and your family can enjoy the flavour all winter long!

1 Butternut Squash
4 Potatoes
2 Cups of Chicken Stock
4 Cups of Water
1/4 Cup chopped Onion
1 tablespoon Thyme
1 tablespoon Canola Oil
2 teaspoons of Salt
Parmesean Cheese (or Romano)


~Peel and cube the Butternut Squash (You don't have to worry about them all being the same size, just roughly cut it into pieces)
~Discard the skin and the seeds
~Peel and cube the potatoes and set aside with the squash
~In a large saucepan, heat the Oil and sauté the onion just until translucent
~Add the squash and the potatoes and gently pour in the stock and the water
~Add the leaves of the thyme (discard the stems) and add the salt
~Bring the soup up to a boil and let cook for 20-25 minutes just until the squash and potatoes are fully cooked
~Once the vegetables are tender and cooked through, use your immersion blender (hand blender) and blend the soup until its smooth (If you don't have a hand blender, then just let the soup cool and you can transfer to a blender.  Do not attempt to do this unless the soup is cooled....)
~Top with a few slices of any sharp cheese. I prefer Parmesan or Romano.  (If you only have grated cheese, that will work fine too)


This soup is a great one to jar or freeze and keep for those cool, damp Fall nights.  Serve it with a few toasted pieces of bread and it will make the perfect family dinner!


Natalie