Squash Soup

This comforting soup comes together in under 30 minutes. Puree for a smooth result or keep it chunky if you’d like. Top it off with a swirl of sour cream or plain yogurt (regular or DF) to make it fancy!

2 ribs celery

2 carrots

1 small onion

1 medium apple

1 Tbsp butter or oil (optional)

1 can pureed butternut squash or pumpkin (not pie mix) – You can use 3 cups of cubed fresh squash/pumpkin – make sure to cook the soup a bit longer to be sure all pieces are soft.

3 cups vegetable broth

1/2 cup coconut cream (from a can)

½ tsp nutmeg (optional)

Salt and Pepper to taste


  1. Chop celery and onion into tiny pieces and put in soup pot
  2. Peel and grate carrot and apple and add to soup pot
  3. Sauté with butter/oil or 2 Tbsp broth until onions are soft
  4. Stir in canned/fresh squash and broth and bring to a boil.
  5. Turn down heat and simmer for about 20 minutes, then turn off heat.
  6. Stir in coconut cream and spices. Adjust as needed.
  7. You can optionally blend this soup carefully in a blender or with an immersion blender for a smoother end result.

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