There’s pretty much nothing that I crave more in fall than butternut squash soup: hot, creamy, and semi-sweet with a kick.  I used to get a cheap carton of it from Stop-N-Shop, but when I saw squash for $0.69 at Kroger, I couldn’t resist attempting to throw it together myself.  I used some principles from my pumpkin stew recipe, and bang, there you have it: soup for days.  With a simple tweak, this soup becomes vegan without losing its amazing flavors.  Enjoy!

Prep time: 20 minutes

Cook time: 35 minutes


  • 2 large squash, halved, seeds scooped, then cubed
  • 14 oz vegetable stock/1 vegetable stock cube
  • 2 c water
  • 5 garlic cloves, crushed
  • 3 sage leaves, chopped
  • 1 long rosemary sprig (2 if halved)
  • 1 large red onion, diced
  • 2 tbsp olive oil
  • 2 tbsp heavy cream (optional)
  • 1 tbsp cinnamon
  • 2 tsp thyme
  • 1 1/2 tsp chili powder
  • 1 tsp honey
  • 1 tsp nutmeg
  • salt and pepper, to taste


Crush garlic and chop sage, rosemary, and onion while heating olive oil in a large pot.  Add to the pot once the oil is hot.  Cut the squashes in half, removing the seeds with a spoon, then chop into small cubes.  Add the squash to the pot, along with water, vegetable stock, spices, and cream (if you’re using it).  Bring to a boil, then reduce to a simmer for 30 minutes (covered is best- it produces a much better aroma).  Blend the broth and vegetables with a hand blender until smooth (about 3 minutes).  Serve hot.

Yields 8 servings