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Cold Weather Calls for Warming Soups- This one is a favorite


Serves 4-6

This soup is always a fall/winter favorite. I have had great feedback, and yes, I am finally fulfilling the many requests to publish my recipe'.

NOTE: Roasting the squash is an option that is very worth the extra step. It brings out the natural nuttiness in these wonderful veggies . If you prefer to add the squash directly to the soup add about 20 to 30 minute of cooking time.


  • 1/2 tbsp butter or ghee (preferred)

  • Enough oil to cover the bottom of a large soup pot and drizzle over the squash (avocado or sunflower)

  • 1 - 3 small white onion or 1 large leek or 4-5 large shallots

  • 6-8 medium winter squash (butternut, acorn, delicate, kombucha, red kombucha),

  • 1 small green apple , chopped into 1-3 inch pieces

  • 1 tsp dried sage

  • 2 -4 fresh sage leaves

  • a few sprigs of fresh rosemary or dried rosemary

  • 1 tsp thyme

  • salt and pepper to taste

  • 2 tsp flour

  • 2 cups stock 500ml, veg or chicken

  • 1/2 cup of half and half or plant based cream (optional)


  • Preheat oven to 400 degrees F

  • Peel and cut the squash into 2 inch cubes

  • Place the cut squash on a baking sheet

  • Drizzle some oil over the pieces, and add some salt pepper, and either rosemary sprigs of sprinkle with dried rosemary. If you would like to add another flavor dimension add some peeled and split shallots or large pieces of onion

  • Give the entire mixture a toss with a large spoon or, even better, your hands

  • Make sure to spread the squash out being careful not to crowd them

  • Place the mixture in the in the heated oven and roast for 15 minutes, stirring halfway through

  • Dice the apple and place in a separate bowl

  • Dice onion, leeks or shallots.

  • Heat the oil in the large soup pot over medium heat

  • Add the onions along with some salt and pepper

  • Cook, stirring frequently, until the onions become translucent

  • After the onions are cooking for about 2 minutes, add the apple

  • Poor the stock of your choice into a mixing bowl and gradually add the flour as you whisk together.

  • Take the roasted squash and add to the pot blending all ingredient. NOTE: The mixture does not have to be cooked completely, so don't worry if they are still a bit hard.

  • Add the, herbs, stock or broth and stir. Bring the mixture to a boil and turn all on a simmer setting and simmer for 40-60 minutes or until the squash is very soft.

  • Add a couple of TBS of butter or ghee and, if you want a creamier version, slowly whisk in some cream.

  • Blend with a hand blender for a delicious creaminess.

Serving Suggestions

1-To make this a complete meal, try the brown rice, with greens and chickpeas recipe' from my grains blog

1-On a cold day substitute the started salad or cold appetizer for this soup and add some steam leafy greens. I like kale or spinach. And for a shortcut, frozen always works. Just drain the water first.

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