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Butternut squash soup with thyme and winter spices
Brittany Oram, executive chef, Tavola restaurant, St John’s, NL
Use simple ingredients to prepare this comfort food. The soup is puréed and easy to swallow if you have a sore mouth or throat. It can also be a good choice if the foods you usually eat taste different now.
| 1 tsp | canola oil | 5 mL |
| 1 | white onion, diced |
1 |
| 1 | butternut squash, peeled and diced |
1 mL |
| 2 1/2 cups |
milk |
625 mL |
| 2 |
sprigs of fresh thyme |
2 |
| nutmeg, to taste |
||
| cinnamon, to taste |
||
| cloves, to taste |
||
| salt and pepper, to taste |
In a heavy-bottomed pot, add the canola oil and sauté the onion and squash until lightly browned. Add the milk and the leaves from the thyme sprigs. Simmer on medium heat for about 15 minutes or until the squash is fully cooked .
Purée in a blender or with a hand blender until smooth. Add the nutmeg, cinnamon, cloves, salt and pepper.
Makes 4 servings
If you have a recipe that could help someone with cancer, send it to recipes@cancer.ca.
Nutrition informationPer serving |
|
| Calories | 170 |
| Fat | 5 grams |
| Carbohydrates | 28 grams |
| Fibre | 3 grams |
| Protein | 7 grams |
Looking for more ideas?
Our booklet Eating Well When You Have Cancer has more tips and ideas to help manage symptoms and side effects that can affect your eating during treatment.
