Cream of Butternut Squash Soup

A vibrant harvest soup, this is perfect served with a dollop of yogurt or low-fat sour cream and a grating of fresh nutmeg. Make the most of packaged frozen butternut squash to save time! 

Cream of Butternut Squash Soup


Quantity Ingredients
2 tbsp vegetable oil
1 onion, chopped
1 clove garlic, minced
4 cups cubed peeled squash (fresh or frozen)
3 cups chicken stock
1 bay leaf
1/2 cup 2% milk
1/2 tsp each salt and nutmeg
1/4 tsp black pepper


1. In large saucepan, heat oil over medium heat; cook onion and garlic, covered, until onions are softened, about 5 minutes. 2. Add squash, chicken stock and bay leaf. Bring to boil; reduce heat and simmer, covered, for 20 to 30 minutes or until squash is very tender. Discard bay leaf. 3. In blender or food processor, pur�e soup, in batches, until smooth. Stir in milk, salt, nutmeg and pepper. Taste and add more salt if necessary. 4. Soups can be refrigerated in airtight container for up to 2 days. Or freeze in individual servings or large container for up to 2 months. 

Source: The Lactose-Free Family Cookbook by Jan Main, Macmillan Canada, 1996