Squash Soup

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“Perfect light meal, served with your favourite bread”


2 tbsp. Butter

1 small onion, chopped

1 stalk celery, chopped

1 medium carrot, chopped

1 medium potato, cubed

2 tsp. brown sugar & butter (for squash)

2 cups cooked squash (baked in oven with butter & brown sugar)

4 cups chicken or vegetable broth (low salt)

Dash of cinnamon & allspice


  1. In a large saucepan, melt butter.  Add onion, celery, carrot & potato.  Coat with butter and sauté for about 5 minutes until slightly browned.  
  2. Add 2 cups of broth and simmer until vegetables are tender.
  3. Let cool about 10 minutes.  Then transfer in small batches to blender, adding some squash to each.  Blend smooth.  
  4. Return blended vegetables to the saucepan, add remaining broth & the rest of the squash.  Sprinkle with cinnamon & allspice.  Add salt & pepper to taste.  Heat on low, stirring so it does not burn.  
  5. Freezes well if there is any leftover.  

Servings: 6-8

Calories:  74Total Carbs: 11g
Total fat:  3.3g  Fibre: 2.1g
Cholesterol: 7.8mgSugars: 2.2g
Sodium: 201mgProtein: 1.5g