Vaughn's Favorite Squash Ginger Soup

Squash Soup1

Yield: 6-8 servings Time: 1 hour 30 minutes



  • 1 tablespoon coconut oil

  • 2 acorn or 1 butternut squash, baked

  • 2 onions, roughly chopped

  • 2 carrots, peeled and chopped

  • 2 stalks celery, roughly chopped

  • 3 cloves garlic, minced

  • 2 inch ginger root, peeled and grated

  • water to cover

  • sea salt/black or white pepper to taste

  • fresh parsley, dill or chives for garnish

  • *optional: 1 can coconut milk



Preheat the oven to 350 degrees and place squash on a greased cookie sheet. Bake for 1 hour or until easily pierced with a fork. Remove squash from the oven and slice in half to cool. In a large stock pot melt coconut oil and sauté onions. Add carrots, celery, garlic, and ginger and continue to sauté over medium-low heat. Once the squash is easy to handle, remove the flesh from the skin and add to the pot with the vegetables. Fill pot with water* to just slightly cover the vegetables and simmer until tender, usually 20 minutes. Puree soup using an immersion blender or blend in batches in a high powered blender. Add sea salt and pepper to taste and garnish with fresh dill, parsley or chives.

*For a creamier consistency substitute one can of coconut milk for 16 ounces of water1