Butternut Squash Soup

Butternut Squash Soup.jpg

(Source: Kraft Canada)

Butternut squash is a great source of fibre and vitamins A and C! It is a comforting winter squash that is good for you and will keep you full. When it’s in season (i.e. late fall/winter), it’s also quite inexpensive!

Serves: 4



  • 2 cans chicken or vegetable broth
  • 1/2 cup instant white rice, uncooked


  • 1 onion, chopped
  • 1 carrot, chopped
  • 2 celery (stalks, not whole bunches/roots!), chopped
  • 4 cups chopped butternut squash
  • 1 cup water
  • 1/4 cup milk


  • 1 tsp ground nutmeg


  • Medium pot
  • Wooden spoon
  • Blender
  • Microwave


  1. Preparing butternut squash: Cut off the ends of the butternut squash, then microwave on high for ~5 minutes (depending on size of the squash), until you can easily pierce the squash with fork. Then peel the squash, cut it in half, scoop out the seeds, and cut into ~1-inch cubes.
  2. In medium pot, bring 1 can of broth, onions, carrots, and celery to a boil. Cook for 5-10 minutes , until vegetables are tender.
  3. Add squash, rice, and nutmeg. Mix well.
  4. Stir in water and remaining can of broth. Simmer on medium-low heat for 10-15 minutes, until the squash is tender.
  5. Blend soup in small batches until smooth.
  6. Return to pot and stir in milk. Serve hot.

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