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Squash Soup

What you need: 

1 1/2 pounds winter squash, chopped or 2 (12 ounce) packages frozen squash, thawed
1 small onion, chopped
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/8 teaspoon ground pepper
2 cups vegan chicken broth
1/4 cup vegan sour cream

What you do: 

1. Combine squash, onion and spices. Cook on low for 10 minutes.
2. Stir in broth and cook another 15 minutes.
3. Cool slightly and pour 1/3 into blender and blend until smooth, repeating until all of the mixture is blended.
4. Reheat soup before serving and swirl in some sour cream.
I love this recipe. I'm forever hungry and it fills me up so I don't even think about food!

Preparation Time: 
Cooking Time: 



I just made this with spaghetti squash. I did saute the onions first to make them soft, and I added garlic. It's good I really like it.


This soup is still a staple in my house since it was first posted.  We are now empty nesters (no more hungry teenage boy lurking, he's learned to cook for his vegetarian girlfriend!) but still love this, especially on a rainy day when I don't feel like going shopping for fresh ingredients.

Tonight all I had was vegetable broth, not no-chicken broth.  Tastes different, but still yummy.  I prefer the no-chicken, since I'm not crazy about the veg broth having tomatoes. 


I used some random weird yellow squash that COMPLETELY took over my garden.  I think it might be a yellow crooked neck?  Anyway, the soup was really good!!!  I replaced the onions with some garlic, and I added a bit of fennel seeds in with the other spices because I like them.  Didn't need the sour cream! 

Thanks for a quick, simple recipe.


Thanks, I was looking for a basic squash soup recipe. I had some yellow crooked neck squash from my boyfriend's garden that I wanted to use.

I followed this, but used coconut milk instead of sour cream, and added a lil' cayenne and cardamom.

so delicious!


I kept this really simple by using frozen winter squash. I just simmered it in some 'No-Chicken' broth for about 15 minutes (maybe 20) and added some salt and pepper, and a little bit of cinnamon. It was looking a little thin, but really thickened up in the last 5 minutes. I wasn't going to add the cinnamon because in the past I've added too much and wrecked squash soup, but I added it slowly so I didn't overdo it, and it gave the soup a much deeper flavor.

I only used half the box of squash and 1/2 cup of broth. I also made soup with the remaining squash but instead of broth I used soymilk. It was much much better with the broth. The soymilk really took away from the flavor of the squash. I will make this soup again. It was so easy and tasty!

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