Butternut Squash Soup

This soup is comforting when served hot in winter, and soothing when served cool in summer. It is vegan and suitable for fasting periods, and is a fabulous way to get a whole lot of vitamins and minerals into one bowl! Feel free to substitute other flavorful pumpkins, gourds, or squashes (I recommend kabocha!) and to adjust quantities based on what you have available.

2 medium butternut squash (peeled, seeds removed, chopped)

5 stalks celery (chopped)

2-3 Granny Smith apples (peeled, seeds removed, chopped)

4 carrots (peeled, chopped)

1 sweet yellow onion (peeled, chopped)

garlic to taste (I use a full head, peeled, chopped)

1 tablespoon sea salt, or to taste

water to cover/to preferred thickness (may use stock if preferred, but tastes great with just water)

coconut milk or heavy cream for serving

pumpkin seeds or other nuts or seeds for garnishing

Put all the chopped ingredients (everything except the cream and garnishes) in a large stockpot and pour in enough water to cover. Set over medium-high heat and bring to a boil. Lower heat and simmer vegetables until soft. Remove from heat and allow to cool until you can safely transfer to a blender or food processor (you will likely need to do this in batches), and puree until smooth. The soup will get quite thick once it is blended so feel free to add as much extra water or stock as you want to achieve your preferred consistency. You may also use an immersion blender if you’d like. Return to pot and heat, adjust consistency as you wish.

Garnish with cream, nuts, or seeds as you prefer. In the photo I used heavy cream, hemp hearts, and pumpkin seeds.


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