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Butternut Squash Soup

Contributed by: News Canada

Celebrate the bounty of harvest season

(NC) - Celebrate shorter days, longer shadows and the onset of autumn with foods that reflect the bounty of harvest season. As leaves drift to the ground in multi-hued shades of gold, ruby and orange, there is a subtle chill in the air and farmers return to the field to harvest the crops. Autumn brings forth a delicious array of seasonal fruit, vegetables and nuts. Part of the bounty are apples of all varieties picked fresh from the tree, cranberries collected from the marshes and pumpkins and squash gathered for sale at roadside stands. Savour the rich flavors of this season's colourful vegetables and create your own fall fiesta.


    Butternut Squash Soup
  • 2 tbsp (30 mL) butter or soft margarine
  • 1 onion, coarsely chopped
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 5 cups (1.5L) butternut squash, halved, peeled, seeded and chopped into 1-inch (2.5 cm) pieces
  • 4 cups (1L) Knorr Chicken Broth
  • 1 large potato, diced
  • salt and freshly ground pepper, to taste


In a large soup pot over medium heat, melt butter. Add onion, carrot, celery and garlic and saute until the vegetables are soft, about 8-10 minutes.

Add butternut squash, Knorr Broth and potato. Bring to a boil and the let simmer until the squash is tender, about 25 minutes. Let mixture cool slightly.

Puree soup in batches in blender or food processor. Pour back into the soup pot. Season to taste with salt and pepper.

For a slightly more decadent soup, top with a dollop of whipped cream or swirl in some sour cream or crème fraiche.

Serving Size: Makes 6 Servings

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