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Squash Soup Template

Veggies | Fat
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4
Author Katie's Conscious Kitchen


Squash (Choose One)

  • 1 medium sugar pumpkin
  • 1 large butternut squash
  • 1 large acorn squash
  • 2 small delicata squash


  • 1 small yellow onion diced
  • 2 garlic cloves minced

Fruit (Choose One)

  • 1 large apple I love honeycrisps!
  • 1 large ripe pear

Broth & Seasonings

  • 1 cup veggie broth more to reach desired consistency
  • pinch of salt

Creamy Element (Choose One)

  • 1 cup regular fat coconut milk 8 oz
  • 1 cup cream dairy or plant-based
  • 1 cup plant-based milk 8 oz
  • 1 cup cashews soaked, drained and rinsed

Flavor Ideas (Choose One)

Garnish Ideas

  • pumpkin seeds
  • roasted chickpeas
  • drizzle of coconut milk
  • dollop of sour cream
  • fresh thyme or sage leaves
  • chopped parsley or cilantro


  • Roasting squash is unarguably the best method for cooking squash, as it becomes caramelized and yummy and brings out the sweetness and flavor. Roasting is not essential however, you can also add cubed squash with the veggie broth after sautéing the onions and simmer until the squash is soft and fully cooked.
  • Carefully cut the squash in half lengthwise and scoop out the seeds.
  • On a parchment lined baking sheet, roast the squash halves brushed with oil, salt, and pepper at 375°F for 35-45 minutes, or until very soft. Let cool for 15 minutes or so, then scoop out the squash. Set aside to cool.
  • In a heavy bottomed soup pot, sauté the onions and fruit for a few minutes over low heat, until the onions are translucent and the fruit is softened.
  • Add squash, sautéed fruit and onions, coconut milk, and chosen seasonings to a blender. Add broth as needed to reach desired consistency.
  • Return to pot and gently heat over low heat. Do not boil, it’s easy to scald this soup, especially if using coconut milk, which is delicate.
  • Season to taste, and garnish with a drizzle of coconut milk, pumpkin seeds, fresh herbs, or other desired garnishes.