Main Dishes

Butternut Squash Soup

Hey everyone, happy halloween October! Fall is one of our favorite seasons, and we always look forward to all the beautiful fruits and vegetables we get to enjoy around this time of year- one of those being squash!  When the weather starts to cool, nothing beats a good pot of warm and comforting soup, so we made a delightfully smooth and creamy butternut squash soup we hope you all will enjoy. Also if you’re not a fan or can’t seem to find any squash, now sweat! Pumpkin can work in a pinch here instead. 
Happy eating! 🍂 🎃

Butternut Squash Soup



-2-3 Cups peeled and roasted butternut squash (or any other type of pumpkin or squash you enjoy)

-¼ Cup coconut milk (feel free to swap for another non-dairy milk if you can’t have coconut)

-1 Tsp or cube of vegetarian bouillon 

-½ Diced onion (optional)

-¼-½ Tsp grated ginger

-¼ Tsp garam masala 

-Salt and pepper to taste



In a pot, sautee the onions with a bit of oil or butter, and a pinch of salt.

When the onions are soft, add in your spices, then your bouillon and squash. 

Once you can smell the ginger and spices bloom in the pot (a little less than a minute), add water to your pot. We don’t have a measure for this besides using the size of your pot as the measuring cup. If you prefer a thick soup, fill water ½-¾ of the way up. If you prefer a thinner consistency, add more water so it’s about ¾ of the way up. 

Boil everything together for about 8 minutes, then add your milk and boil for another 5 minutes. 

Using a food processor or immersion blender, carefully blend everything together until smooth. 

Season additionally as needed, and enjoy! We love ours with a hunk of warm bread, or homemade herbed croutons on top for a nice contrast of texture. 

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