Butternut squash soup
Marjorie Matheson, cancer survivor
Photo: ELLICSR Kitchen
This soup is a good comfort food when you’re not feeling well. You can double the recipe and freeze it to be quickly heated up. Or you could freeze the roasted squash to make a fresh batch of soup later. Add whipping cream to the dish if you want extra calories.
|1 tbsp||olive oil, for roasting squash||15 mL|
|4 cups||peeled and roasted butternut squash||1000 mL|
|1 tbsp||olive oil, for soup||15 mL|
|1 cup||chopped onion||250 mL|
|1||large garlic clove, minced||1|
|6 cups||chicken stock||1500 mL|
|1 tsp||salt||5 mL|
|1 tsp||chopped fresh parsley||5 mL|
|1/2 tsp||chopped fresh thyme||2 mL|
|1/4 tsp||pepper||1 mL|
||whipping cream (optional)||125 mL|
To roast the squash
Preheat the oven to 350°F (180°C). Cut the squash in half and remove the seeds. Rub the inside with olive oil and place cut side down on a cookie sheet. Cook until tender, 35 to 45 minutes. When it is cool enough to handle, scoop out the cooked squash. (Or you can peel and cut the squash into chunks before roasting.)
To prepare the soup
In a large pot, sauté the chopped onion in the oil until tender. Add the garlic and sauté for 30 seconds. Add the chicken stock, squash, salt, parsley, thyme and pepper. Bring to a boil, reduce the heat and simmer uncovered for 30 minutes. Purée with a hand blender or in a regular blender in small batches. Return the mixture to the pot and bring to a boil again. Reduce the heat to low and simmer uncovered for 30 minutes. Stir in the cream.
Makes 5 to 6 servings
If you have a recipe that could help someone with cancer, send it to firstname.lastname@example.org.
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.