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Butternut Squash Soup

Seriously, this might be the best fall soup EVER. It's vegan, gluten and diary free, and really, really delicious. Definitely a fall favorite!

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes


- 1 tablespoon olive oil

- 1 medium onion, chopped

- 2 stalks of celery, chopped

- 2 carrots, chopped

- 2 cloves of garlic, minced

- 1 butternut squash, peeled and cut into 1-inch cubes

- 1 Granny Smith apple, peeled and cut into 1-inch cubes

- 4 cups vegetable stock

- 1/2 teaspoon salt

- ¼ teaspoon black pepper

- ¼ cup organic coconut milk

- 1 tablespoon fresh parsley chopped

- Vermont Creamery creme fraiche (optional)


1. Heat olive oil in a large heavy bottom pot (I used a 5.5 quart Dutch Oven) over medium high heat.

2. Add in the onion, celery, and carrots. Cook, stirring frequently, until all vegetables are softened, 5-6 minutes.

3. Add in the garlic and cook for 30 seconds.

4. Add in the squash, apple, vegetable stock, salt and pepper. Put the lid on, bring to a boil, turn down the heat to medium, and cook until a knife inserted into a squash comes in and out easily.

5. Puree the soup using an immersion blender. Alternatively, you can blend the soup in a blender.

6. Ladle soup into bowls. Garnish it with parsley and Vermont Creamery creme fraiche (optional).


With love,


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