Butternut Squash Soup

For those who have been following the blog (you lovely people), you’ll remember this soup I made almost a year ago. It has been quite an exciting and random year, and it was time for another soup recipe!

In this week’s exciting news, you can officially call me Mairead Rodgers, P.H.Ec.! What on earth are all those letters you ask? P.H.Ec. stands for Professional Home Economist. Since May or June, I’ve been working through a self-study course about the philosophy behind the profession of home economics, as well as it’s role as a profession, ethics, the history of the profession, etc. And all this was while also studying for the Canadian Society of Nutrition Management entrance exam, completing Community Food Advisor training, starting CrossFit, and switching jobs twice.

Home Economists don’t just teach home ec in school, although some do. P.H.Ec.’s work all over the place. Anywhere there is food or nutrition, clothing, shelter, textiles, education, general well-being, or anything trying to make the world a better place, there might be a P.H.Ec. It’s less of a specific job or career, and more of a skill-set and philosophy to use in the job or career of your choosing. Look at all the knowledge you now have!

Ok, this soup. This recipe makes 4 large servings. I served it up with pulled pork sandwiches one night, and then reheated it another night with eggs and toast. Unlike the lentil soup, there’s not a ton of protein in this dish so it pairs well with a small sandwich.



  • 1 tsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced or crushed (you can sub 2 tsp of prepared minced garlic from a jar if you have it)
  • 4 cups vegetable broth (like this adventure)
  • 1 large butternut squash, peeled and cubed with seeds removed
  • 1/4 cup fresh parsley leaves
  • 1/2 tbsp dried thyme leaves
  • 1 tsp paprika
  • Chipotle sea salt and freshly ground black pepper to taste
  1. Heat the oil on medium-high heat in a large sauce pot.Add the onion and garlic and fry 3-4 minutes, or until the onion is translucent.
  2. Add the vegetable broth squash and bring to a boil.
  3. Reduce heat to medium and add parsley, thyme, and paprika. Simmer 40 minutes or until squash is very soft.
  4. Remove from heat and blend with immersion blender. If you don’t have an immersion blender, carefully transfer everything into a food processor or blender. Blend until smooth.
  5. Season with chipotle sea salt and black pepper to taste.

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