Butternut Squash Soup by Marjorie Matheson, cancer survivor

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Skill Level
Preparation Time 20 minutes Total Time 135 minutes
Servings 6 Cost Per Serving $1.01
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4 cupsButternut Squash, peeled and cubed
1 cupOnion, diced
1 cloveGarlic, minced
6 cupsChicken or Vegetable Stock
1 tspFresh Parsley, finely chopped
1/2 tspFresh Thyme, finely chopped
2 tbspOlive Oil
To tasteSea Salt and Freshly Ground Black Pepper
Energy Boosters
Olive Oil (in addition to olive oil in recipe)
Whipping Cream or Full Fat Sour Cream
Whole Milk (to replace 2 cups of the Chicken Stock)
Protein Boosters
Skim Milk Powder
Greek Yogurt


  1. Preheat oven to 350°F.
  2. Cut the squash in half and remove the seeds. Rub the inside with olive oil and place cut side down on a cookie sheet. Cook until tender, 35 to 45 minutes.
  3. When it is cool enough to handle, scoop out the cooked squash.
  4. In a large pot, sauté the chopped onion in the oil until tender. Add the garlic and sauté for 30 seconds.
  5. Add the chicken stock, squash, salt, parsley, thyme and pepper. Bring to a boil, reduce the heat and simmer uncovered for 30 minutes.
  6. Puree with a hand blender or in a regular blender in small batches.
  7. Return soup to the pot and bring to a boil again. Reduce the heat to low and simmer uncovered for 30 minutes. Stir in the cream.


  • Good nutrition is important for everyone, but is even more vital after a cancer diagnosis. Eating well before, during and after treatment helps people feel better and stay stronger.
  • Getting enough calories and protein is essential for helping maintain body weight and strength, prevent malnutrition and to heal and prevent infection. Being well nourished can also help some cancer treatments work better and improves the chances of recovery and better quality of life.