Fall Squash Soup

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Harvest time or any time, this squash soup will leave you satisfied. With ingredients like ginger and turmeric, this soup is anti-inflammatory and adaptable to a vegan diet.

Fall Squash Soup

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Recipe by Chef Leah, E.A.T. Marketplace


Prep time


Cooking time

1 1/2

Calories Per Serving




    • 1 small to medium butternut squash

    • 1 small to medium red Kuri squash

    • 1 small to medium pumpkin

    • 1 can Coconut milk (canned, not drinking coconut milk)

    • 2 apples, peeled, cored and cut into large cubes

    • 1 medium sweet onion- chopped

    • 3 cloves, peeled, smashed, finely chopped Garlic

    • 1 tsp. microblade-grated fresh ginger root or minced

    • 1 tbsp. microblade-grated fresh turmeric root or minced

    • 2-4 cups Vegetable or Bone Broth (use more if you like it thinner)

    • Good salt to taste

    • GARNISH:
    • Hemp seeds, Sage, & good oil!

    • Roasted squash taste way better! 

    • If you’re not going Vegan on this, 1 tab of butter & 2oz. cream cheese blended in is amazing! 

    • Vegan: use Miyoko plant-based butter for a DELICIOUS soup by blending in.

    • You can double up on your squash and then reserve the flesh for mash squash, shepherd’s pie, breakfast hash or use in your chaffle and pumpkin puree recipe!


    • Using a sharp larger knife, cut top and bottom from all squash.

    • Cut the squash in half lengthwise.

    • Scoop out the seeds and stringy bits from each half and discard seeds (or save for roasting).

    • Brush all squash and apples with olive oil and butter, season with salt and a smidge of white pepper. If desired, a little coconut sugar or maple syrup is lovely.

    • Transfer apples and squash to a lined baking sheet and roast in the oven for approximately 25 - 35 minutes, or until fork-tender.  Apples will need to be removed 15 minutes into baking or until fork tender.

    • While the squash is roasting, heat 4 tbsp. oil in a heavy large pot over medium-low heat.

    • Add onions and apples and sauté on medium-low heat until tender but not brown, about 10-15 minutes.

    • Add turmeric stirring for 1 minute, allowing to slightly brown, then add garlic and ginger, stir for 30 seconds then add 4 cups stock; bring to boil then reduce heat to simmer.

    • Once Squash is done roasting, allow to cook for 10-15 minutes or cool enough to handle.

    • Scoop out squash flesh and add to the pot.

    • Stir ingredients together, then work in batches of puree mixture in the blender.

    • Once you’ve blended all ingredients into a puree, pour the soup back into your soup pot, to warm it back up to enjoy!

    • Add toasted hemp seeds, fried sage leaves and oil drizzle for garnish.

    • NOTES:
    • Use additional stock if too thick.

    • You can use a handheld immersion blender directly in the pot, but the texture is a bit gritty and not silky smooth as the blender!

    • Do be careful transferring mixture to the blender, it can be a bit tricky. For a velvety finish, add a tab of butter to each blender batch!

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