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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
1/2 cup
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

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Nutrition information
Per serving (about 1 cup)
Calories 242
Fat 13 grams
Carbohydrates 26 grams
Fibre 3 grams
Protein 8 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.