Tuesday, October 25, 2022

BC Butternut Squash Soup

This Fall and Winter, make sure to support BC farmers by cooking with local ingredients! There are lots of ways you can do this, but this recipe for butternut squash soup is a great place to start!


  • 1 large Vancouver Island butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 peeled and chopped BC apple
  • 1 teaspoon maple syrup
  • 4 garlic cloves, pressed or minced
  • 3-4 cups of vegetable stock
  • Ground nutmeg, cinnamon, salt, and pepper to taste
  • 1 cup chopped BC onion
  • Preheat oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Halve butternut squash vertically and remove seeds. Drizzle with olive oil. Rub the oil over the inside, then sprinkle with salt and pepper.
  • Turn squash face down and roast until tender, about 40-50 minutes. Set squash aside until cool enough to handle. Then remove skin and chop.
  • Meanwhile, in a large soup pot, warm 1 tablespoon of olive oil over medium heat until shimmering. Add onion and 1 teaspoon of salt. Cook, stirring often, until onion is turning golden on the edges. Add the garlic and cook until fragrant, about 1 minute.
  • Add the butternut squash, apple, maple syrup, and stock. Bring to a boil. Reduce to a simmer, cover, and simmer for about 30 minutes.
  • Using a blender, puree the soup in batches.
  • Add nutmeg, cinnamon, and salt to taste