Squash Soup

649It’s late October and it’s orange round EVERYTHING! Some are offended by this coif stereotype that happens this time of year, but I embrace it. Honoring the seasons, eating what is fresh, local, grown right in your backyard or next door honors the earth and your body; Yogi behavior. This soup is also vegan, paleo, gluten-free and amazingly delicious. It also just plain looks pretty in a bowl.


My typical complaint with vegan/vegetarian foods is with the amount of exercise I do, I need protein or I get “hangry” (my invented word for hungry-angry), what can I say, I’m human. But guess what, those yummy roasted pumpkin seeds contain 12 g of protein and fiber in 1 cup. Booyeah I say! Fiber fills your belly helping you feel full & protein fuels your muscles, all of you is happy.


Now let’s get down to business… My very fun & lovely friend Monica Hansmeyer gifted me with a ginormous Hubbard squash that’s enough to feed a family for a week, here’s sharing just one recipe. Go ahead and slurp, it’s too good not to.



  • 1 Tbsp olive oil
  • 1 yellow onion
  • 1 clove garlic, minced
  • ½ tsp ground ginger
  • 4 cups cooked winter squash (approximately, I used about ¼ of a giant Hubbard squash, any deep orange fleshed winter squash will do, such as buttercup, red kuri, turban)
  • 2 cups almond milk
  • salt/pepper to taste



Preheat oven to 425’ F. Cut squash in half, and scoop out seeds. Find deep edged dish (I like to use glass baking dishes to avoid the chemicals in non-stick pans) and place squash upside down, so the flesh of the squash is covered. Add water to dish until edges of squash are covered. Cook roughly 1 hour or until squash is fork tender. Remove from oven and let cool. (Note: if you can’t find pan large enough, just place squash meat side up on cookie sheet and drizzle with olive oil, it does not turn out as moist but will work.)


Heat olive oil in large stockpot over medium heat. Add onion and garlic, cook 5 minutes or until translucent, stirring often. Scoop 4 cups of squash flesh out from cooled squash and add to garlic/onion mixture. Add ginger, almond milk and salt & pepper to taste. Stir and heat on low until well combined. Use immersion/stick blender for easiest results to blend any lumps left in squash so it gets nice and creamy. You can also use a regular blender but when blending heated foods, remove the center from lid & cover with thick towel, watch your hands as the soup is fairly hot.


Serve topped with roasted pumpkin seeds and pomegranate arils.