Canadian Deviled Eggs
Deviled eggs are one of those nostalgic starters that always bring people together. In Canada, they’ve graced potluck tables, holiday buffets, and backyard barbecues for generations. Simple, creamy, and endlessly adaptable, they reflect the thrift and comfort at the heart of Canadian cooking. Whether dusted with paprika or given a playful twist, they remain the appetizer everyone reaches for first.
Carrot, Ginger and Coriander Soup
Carrot soup is a true Canadian fall and winter staple — simple, comforting, and made with ingredients that store well through the colder months. On the Prairies, carrots and root vegetables were often stored in cellars to last through long winters, making soups like this both practical and essential. The sweetness of carrots pairs beautifully with the warmth of ginger and the freshness of coriander, creating a bowl that’s nourishing yet vibrant.
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.