Butternut Squash Soup

Few dishes feel more like autumn in Canada than butternut squash soup. With its golden colour and naturally sweet flavour, it captures the harvest season — when markets overflow with pumpkins, squashes, and gourds of every kind. Roasting deepens the flavour, blending turns it velvety, and a warm bowl feels just as right at a fall table as it does on a snowy evening.

Prep Time: 15 minutes

Total Time: 1 hour

Serves: 4–6

Ingredients

• 1 large butternut squash (1.2–1.5 kg / 2 ½–3 lbs)

• 2 tbsp olive oil (plus extra for drizzling)

• 1 onion, chopped

• 2 cloves garlic, minced

• 4 cups chicken or vegetable stock

• Salt & freshly ground black pepper, to taste

• Plain yogurt or cream, for garnish

• Fresh coriander or pumpkin seeds, for topping (optional)

• Variation (Thai-Inspired)

• 1tbsp red Thai curry paste

• 1 cup coconut milk (replace some or all of the stock)

• Fresh coriander, for garnish

Method

• Preheat oven to 200°C (400°F). Cut squash in half lengthwise, scoop out seeds, and drizzle with olive oil. Roast cut-side down on a baking sheet until tender, about 45–50 minutes.

• Let squash cool slightly, then scoop out the flesh.

• In a large pot, heat 2 tbsp olive oil over medium heat. Add onion and garlic, cooking until softened.

• Add roasted squash flesh and pour in stock (or stock plus coconut milk if using the variation). Bring to a simmer.

• Blend until smooth using a blender or immersion blender.

• Season with salt and black pepper to taste.

• Serve hot, garnished with yogurt or cream, and sprinkle with coriander or pumpkin seeds.

Variations

• East Coast – Add a drizzle of maple syrup for sweetness and top with toasted pumpkin seeds.

• West Coast – Stir in roasted corn kernels before blending for a hearty, smoky note.

• Thai-Inspired – Add curry paste and coconut milk for a fragrant, warming version.