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How to Make Soup From Any Squash Variety
This will make a basic base for your squash soup. To make it unique, add in your favorite seasonings at the end and adjust to taste!
  • 1 SquashAny Variety*
  • 1Tsp Salt
  • 1/2Tsp Pepper
  • 1Cup Vegetable Stock
  • 1Cup Light Coconut Milk
  1. Preheat the oven to 450. Carefully cut your squash in half and use a spoon to scoop out the seeds. Place your squash cut side up and place in the oven. Roasting time will vary depending on the size and variety of your squash, but after 40 minutes begin inserting a fork into the squash every 5 minutes until the squash is very tender and the fork slides through like butter.
  2. Remove from the oven and allow to cool. Use your hands to gently peel the skin away. Break apart the squash into small chunks and measure out 4 cups*. Place the chunks in the blender along with the salt, pepper, vegetable stock, and coconut milk. Blend on high until smooth. Taste and add additional seasonings if you like. My favorites include one tablespoon of curry seasoning, a one inch chunk of fresh ginger, or one roasted apple and a drizzle of maple syrup.
Recipe Notes

* Using a larger squash can make 2 batches of soup, so you may want to make sure you have double the amount of liquid