Simple Squash Soup
- Jodie Lindsay Popma
- Jun 3
- 1 min read
1
Tools
Immersion Blender is key for this soup. Transferring hot soup into a blender can be tricky.
Sharp knives are critical when cutting into hard squashes. Make sure they are sharp and your cutting board is stable.
Notes
1
In a stock pot, sauté coconut oil with onion and ginger until soft. Add a pinch of salt.
Add prepared squash and let sweat for 5 minutes, Add a dash of salt.
Add vegetable stock and cook until soft, 30-40 minutes. Add a dash of salt.
With an immersion blender, mix until smooth. A blender can be used, but transfer carefully! Blend until smooth.
Salt & Pepper to taste. Considering salt was added throughout the process, it may not need a lot.
Instructions
1 T coconut oil
1 medium onion roughly chopped
1 inch chunk of ginger peeled and roughly chopped
4 to 6 C of peeled and roughly chopped fall squash
4 to 6 C vegetable stock
Ingredients
Simple Squash Soup
Jodie Lindsay Popma
This simple and delicious squash soup is made with just four wholesome ingredients. Naturally gluten-free and vegan, it’s a cozy, satisfying option for everyone at the table.
Servings :
4-6 Servings
Calories:
Prep Time
20 min
Cooking Time
40 min
Rest Time
0
Total Time
1 hour
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