Vegan Squash Soup
Ingredients
Instructions
- Pierce squash in several places with sharp knife.
- Microwave at high (100% power) for 3 minutes to soften peel.
- Peel and chop 3 cups squash.
- In medium saucepan, melt butter over medium heat.
- Add onion and ginger.
- Cook until softened, about 5 minutes, stirring constantly.
- Add chopped squash, apples, stock and thyme.
- Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes.
- Remove from heat and puree in batches in food processor or blender until smooth.
- Season to taste with salt and pepper.
- Serve hot.
- Garnish each serving with chopped parsley.
Nutrition & Diet Analysis (per serving)
378
kcal
19% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Under 400 cal
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).