Butternut squash’s mild flavour and deep orange colour makes for a belly-warming bowl of cold-weather soup. This classic fall soup combines butternut squash with carrots, nutmeg and a splash of sherry.

Yield: Makes 6 servings as a starter



  • 1 cup chopped onion
  • 2/3 cup sliced carrot
  • 2 tbsp salted butter
  • 6 cups cubed peeled butternut squash
  • 1 1/2 cups chicken broth
  • 1/2 tsp salt
  • 1/4 tsp thyme, crumbled
  • Dash freshly ground nutmeg
  • 2 tbsp dry sherry
  • 1 cup light cream (10%)
  • Freshly ground nutmeg*


  1. In a medium saucepan, sauté onion and carrot in butter for 5 minutes. Stir in squash, chicken broth, salt, thyme and nutmeg. Bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 15 - 20 minutes.
  2. Purée soup in batches in a blender. Soup may be prepared to this point and refrigerated for up to 24 hours.
  3. Return soup to saucepan. Reheat before proceeding. Add sherry and simmer 2 minutes. Stir in cream and heat to serving temperature. If soup is too thick, thin to desired consistency with additional cream. Ladle into small bowls and sprinkle with additional nutmeg.
Nutritional analysis per serving:


240 calories, 16.4 g fat, 3.4 g protein, 22.2 g carbohydrate, 3.7 g fibre, 382 mg sodium


*Ingredient not included in nutritional analysis.