Know Your Food

Butternut Squash Soup

image :  Butternut Squash Soup


  • 1 tablespoon olive oil
  • 2 cups chopped onion (about 2 medium onions)
  • 6 garlic cloves, minced
  • 1 1/2 teaspoons ground cumin
  • 1 quart (1 litre) chicken broth
  • 4 lbs (2kg) butternut squash, peeled, seeded and chopped
  • 2 rosemary sprigs
  • salt and freshly ground pepper
  • 3 tablespoons sour cream


This is a thick soup with a velvety-smooth texture. Add a little more broth if you prefer the soup not as thick.

Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, for about 5 minutes or until softened.

Add the garlic and cumin and cook for 1 minute or until fragrant.

Add the broth, squash, rosemary and a generous pinch of salt and pepper. Bring to a boil. Reduce the heat to medium-low. Simmer, covered, for about 20 minutes or until the squash is very tender. Let cool for 10 minutes. Remove the rosemary stems.

Put the squash mixture in a blender in batches and blend until smooth. Return to the same pot. Add the sour cream and stir over medium heat until hot.

Serves 6 to 8