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Squash Soup

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Serves 4-6 | Prep Time 15 | Cook Time 45

Why I Love This Recipe

FEATURING: Squash, turnip (and/or rabiole and/or apple), garlic, carrot and celery (optional).

A simple recipe that is comforting year-round! 

Ingredients You'll Need

1 medium onion, chopped
2 tbsp olive oil
1 carrot, chopped
2 large turnips (or 2 yellow potatoes), cubed
1 celery rib, chopped (optional)
3 garlic cloves, minced
1 medium butternut squash
1 large tart apple, peeled, cored, chopped (optional- I often leave it out)
3 cups vegetable stock just enough to cover the veggies
Salt & freshly cracked pepper, to taste
1/2 tsp paprika
1 small bay leaf


Heat the oil in a medium pot, on medium heat.
Peel squash and take out the seeds and membrane. Chop it into small cubes.
Peel and chop turnips and onion. Cut turnips and butternut squash into cubes that are the same size.
Add onion to the pot and saute until transparent.
Add carrots, celery and turnips, and sauté for 5 minutes. Lower the heat if the vegetables begin to brown. Add garlic, apple and butternut squash. Add paprika, salt, and pepper and saute for 5-10 minutes, stirring occasionally.
Add just enough stock to cover the veggies. Cook until veggies are fully cooked and tender, about 20 minutes. (Time may vary depending on how small you cut potatoes and squash.)
Take out the bat leaf and discard.
Slowly transfer content of the pot into a food processor, make sure to crack the lid to let the steam out. Blend well and return to the pot.
If you want, you can serve with a dollop of soymilk, and croutons.

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