Simple Squash Soup

This soup is so simple that you don’t really need a recipe, but just in case, I am posting it. I gave it to my neighbor, whose husband just had surgery and she said it was delicious.

The shadows across the photo are from the sun shining through my slats and I liked how that looked, so I left it as is.

Utensils: soup pot, blender, measuring cup
Prep. Time: 5 minutes
Cooking Time: 20 minutes
Categories: Vegan, No Sugar Added (NSA), GF


one 20 oz. pkg. of cut, peeled and cubed butternut squash
2-3 cups vegetarian soup stock or water
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ginger
sliced almonds, optional


1. Rinse squash and place in a large pot with stock or water to cover. Bring to a boil and then simmer about 15-20 minutes or until squash can be pierced with a fork.
2. Place squash and spices in blender or food processor and add one cup of cooking liquid. Puree until smooth, adding more liquid if needed, depending on how thick you like your soup.
3. Reheat and serve with a sprinkle of sliced almonds, if using.

Yield: About 3 cups. If refrigerated, it may thicken, so the next day you may need to add a little liquid.

1. Add an organic cored and peeled apple, sliced into the pot with the squash.
2. Add one organic sweet potato, peeled, sliced and cubed to the squash.
3. For a savory soup, use salt & pepper and add chopped onions and garlic.
4. For curried squash soup, add powdered ginger, coriander, cumin, turmeric and mustard.
5. Use coconut or almond milk for some of the liquid when pureeing.
6. Add cooked brown rice or other whole grain.
Note: If you try # 2 or #6, you may have to add more liquid to the thicker soup.

P.S. This might be a good soup for Thanksgiving because it can be made ahead of time.

2 thoughts on “Simple Squash Soup

  1. This was a wonderful squash year in our gardens, we literally had hundreds to pick, and from time
    to time we use some to make squash soup. Thanks for the recipe. It is a seasonal specialty,
    and everyone in our family loves squash so that makes it perfect. It makes a wonderful baby food,
    easy to make and very nutritional.

  2. Hi Ellen Sue,
    I love the simplicity of your recipe and all your adaptation ideas. Squash soup of all kinds is a favorite of mine. If anyone’s in the mood for a recipe that’s a bit more complicated but worth the effort – give this a try:

    ¼ cup coconut oil
    2 large onions
    1 medium butternut squash: cleaned/peeled/cut in 1” squares
    3.5 medium pears (fragrant variety: Bosc, Anjou, Comice) seeded/peeled/cubed
    (Reserve ½ pear – grate for garnish)
    1 qt low sodium chicken or veggie broth
    ½ cup coconut milk
    Salt and pepper to taste
    Fresh rosemary sprigs

    Heat oil in Dutch oven or soup pot. Add onions. Cook until onions start to turn translucent. Add squash and pears. Cook 5 minutes. Add stock. Add rosemary. Cover and simmer 45 minutes. Remove rosemary. Transfer to blender or food processor. Puree until smooth. Add coconut milk. Put grated pear in bowls – top with soup to serve.

    (My favorite adaptation: substitute fresh grated ginger and 1 TBL maple syrup for rosemary)

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