Butternut Squash Soup by Coralie N'Djore

Posted on

For the past few weeks, the weather in Wolfville has been quite cold. We have had days where we were snowed in, followed by freezing rain and snowstorms. So, on days where going outside doesn’t seem like the greatest of ideas, I enjoy cleaning around my apartment and cooking! During the winter, squash are my go-to vegetables as they are always available. I have come up with a butternut squash soup recipe that is sure to warm our cold souls! In addition to being delicious, this recipe is very simple and easy to execute.

Photo by Ruth Hartnup


  • 2tbsp butter or margarine
  • 2 small onions, minced
  • 3 cups peeled, seeded and cubed butternut squash
  • 5 cups of chicken stock (can be replaced with vegetable stock)
  • 1½ cups of cubed potatoes
  • salt and pepper to taste
  • chives and whipping cream (optional)  for garnishing
  • Optional toppings: sunflower seeds, pumpkin seeds, pea shoots


  1. In a large saucepan, melt the butter or margarine. Add the onions and cook until soft and translucent, about 5 minutes.
  2. Add the squash, your choice of stock and the potatoes and bring the to a boil. Lower the heat, cover the pan and let simmer until all the vegetables are soft,about 35 minutes.
  3. Using a food processor or a blender, process the soup until it is smooth.

Transfer the soup back into the pan and season with salt and pepper.

Serve the soup warm with a small amount of cream and herbs as garnish. Enjoy!

Coralie N'Djore

Welcome Coralie!


Coralie N’Djoré is originally from Montréal and is a third year student studying Nutrition at Acadia. Her interest in nutrition and food as a whole has lead her to change her degree from Psychology to Nutrition in her first year of university. She enjoys trying new foods from various parts of the world and creating new recipes.

Look for more posts on meal planning and local food coming from Coralie soon!



Leave a Reply

Please login in to post a reply