• Preparation Time 15 minutes
  • Cooking Time 35 minutes
  • Makes 10 cups
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 1 tbsp Canola or Vegetable Oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 3 lb butternut squash, peeled and diced (about 8 cups/2 L)
  • 1 sweet potato, peeled and diced (about 1 lb/500 g)
  • 2 apples, peeled, cored and diced
  • 4 cups chicken or vegetable stock
  • 1 tbsp chopped fresh thyme or 1 tsp/5 mL dried
  • 1 tbsp chopped fresh rosemary or 1 tsp/5 mL dried
  • 1 tsp salt
  • ¼ tsp pepper
  • ¾ cup Carnation® Regular, 2% or Fat Free Evaporated Milk

Serving Size: 10 cups


Serving Size: 10 cups

  • Heat oil over medium heat in a stock pot or a large pot. Add onions and garlic and cook gently 2-3 minutes or until soft and fragrant.
  • Add squash, sweet potato and apples. Stir to combine. Add next 5 ingredients. Bring to boil. Reduce heat, cover and simmer for 30 minutes or until squash is very tender.
  • Purée soup. Return to low heat for 5 minutes to warm soup. Stir in evaporated milk. Taste and adjust seasoning if necessary.


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