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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 butternut squash, peeled and diced
1 mL
2 1/2 cups
625 mL
sprigs of fresh thyme

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

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Nutrition information
Per serving
Calories 170
Fat 5 grams
Carbohydrates 28 grams
Fibre 3 grams
Protein 7 grams

Looking for more ideas?

Cover image for Eating Well When You Have Cancer

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.