Butternut Squash Soup

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Butternut Squash Soup

Butternut Squash Soup


  • 1 bag (750 g) cubed butternut squash
  • 4 cups (1L) water
  • 1 red pepper, roughly chopped
  • 1 medium yellow onion, roughly chopped
  • 2 tsp (10 ml) minced garlic
  • 1 tbsp (15 ml) maple syrup
  • 1 tsp (5 ml) salt
  • Dash of pepper
  • ½ cup (125 ml) 18% table cream


Place all of the ingredients except for the cream into a large pot.
Bring to a boil, reduce heat to low.
Simmer until vegetables are soft, about 25 minutes.
Using a hand-held immersion blender, puree the soup until smooth.
Stir in the cream and bring to a simmer for a few minutes.
Add more salt and pepper to taste.
Serve and enjoy!

Program Details

Canada Agriculture and Food Museum
Program Location
At Your School