Winter Squash Soup Recipe

This warm and cozy soup can be made with most varieties of Winter squash. Butternut, Kabocha, Pumpkin, etc.

With the addition of flavored warm almonds and shaved hinona turnips, it adds some uniqueness and flavor.

Yield: About 6

Author: Kali Star

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Winter Squash Soup

A simple winter squash soup base, topped with flavored almonds, pumpkin seed oil, and shaved hinona turnips.

Prep time: 20 MinCook time: 90 MinTotal time: 1 H & 50 M

Ingredients

Winter Squash Soup Base

• 1 Winter Squash (butternut, kabocha, or similar) 2-3 lbs
• 3 Cups Vegetable Broth (add up to 1 cup more if needed)
• 1 Tbsp. Fresh Sage (chopped)
• 1/2 a red or yellow onion (chopped)
• 3 Carrots (washed and chopped)
• Avocado Oil
• 1 Tsp. Ground Ginger
• White Pepper
• 1/2 Tsp. Sea Salt
• Pumpkin Seed Oil
• Flavored Almonds
• 1/2 Cup of Cream or Coconut Cream (optional)

Almond Topping

• 1 Cup Almonds
• 1/2 Tsp. Korean Chili Flakes
• Squeeze of Lemon or Lime Juice
• 1/4 Tsp. Sea Salt
• 1 Tsp. Garlic Powder
• 2 Tsp. Lemon Pepper
• 1 Tsp Olive Oil

Instructions

1. Heat oven to 350 degrees. Poke a few holes in the winter squash. Place it in a baking dish and let it cook for about an hour and a half. It could be less depending on the squash. When it's out of the oven and ready to handle, slice it in half and scoop out the seeds, and scoop the squash out of the skin. If it still needs to be cooked a little longer, you can add the squash to the soup pot when the broth is heated.
2. Sauté chopped onions with a little avocado oil, in a soup pot. Then add chopped carrots, and sauté a couple of minutes. Add the chopped sage, ginger, salt, and a little black or white pepper.
3. Pour the vegetable broth in and bring it to a simmer. Add the squash. Then add everything into a blender. Blend until very smooth. Add cream if you would like to. Add more broth or water if needed.
4. Pour the soup into bowls, and top with a pumpkin seed oil or cream. Sprinkle bits of the flavored almonds. You'll have plenty extra to use for other things later.
5. Then add thinly shaved slices of hinona turnips.

1. Chop whole almonds into bits.
2. Add the oil to a little pan and turn on the heat to medium.
3. Add the almonds, a squeeze of lemon juice, and all the seasonings.

Notes

I like to keep hinona turnips around throughout the week, shave them and top off salads, soups, or even add to sandwiches. They have a special purple hue at their tips that makes everything feel happy.

You'll have plenty of soup, so get your ball jars ready to store some for later!

Did you make this recipe?

Tag @earthmatterz on instagram and hashtag it #wintersquashsoup