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Savory Squash Soup

Posted 11/4/2016 4:26pm by Jennifer Harris.

Making a piping hot pot of soup is one of the wonderful things about fall. All the sweet and hearty squashes are another wonderful thing about fall. Put the two together and you have a savory and herby squash soup. It’s thick and creamy, even without the addition of dairy. This recipe was adapted from Kristen Winston Catering at the Farm Flavor website (


Vegan Squash Soup

(Dairy free, gluten free, grain free)

Makes: 6-8 servings Prep Time: 30 minutes Cook Time: 45 minutes


2 packages of frozen squash (10 or 12oz. Ok) or 1 medium butternut, hubbard or other fall squash cubed and roasted

2 Tbs. olive oil

2 large onions, cut into large dice

4 cloves garlic

1/2 cup red wine vinegar

1 Tbs. Braggs Liquid Aminos or tamari or soy sauce

4 cups veggie broth

1 Tbs. hot sauce (optional)

1 Tbs. dried thyme

1 Tbs. oregano

salt and freshly ground black pepper, to taste




1. Thaw frozen squash according to package instructions or if you have fresh squash place cubes on a roasting pan. Toss to coat with two tablespoons of olive oil and bake until tender and slightly caramelized (25-30 minutes).

2. Heat olive oil in a large stockpot over medium heat until hot. Add onions and garlic then sauté until tender and browned.

3. Add squash, vinegar, hot sauce and herbs to pot and cook over med-high heat until reduced by 1/3.

4. Add broth and bring to a boil. Reduce heat to low and simmer 15 minutes.

5. Purée solids in the pot with an immersion blender or purée in blender or food processor and return to stockpot.

6. Ladle into bowls and serve. If you don’t mind meat or grains, top this soup with croutons, some hot crumbled sausage and garnish with fresh thyme and oregano.