Phils Classic Squash Soup


  • 1 butternut squash approx 1.5kg (3.5 pounds)
  • 1 large onion
  • 6 cloves of garlic
  • 1 tablespoon vegan maple syrup
  • 1 tablespoon of curry powder (whichever style you prefer)
  • black pepper
  • 2 tbsps of extra virgin olive oil (cold pressed)
  • water
  • A pinch of salt (optional)
  • 1 cup or so of vegan soymilk (optional)


Cut the squash up into 1 inch cubes and put them into a pot. Just cover the squash with the water, and add in the onion (whole), garlic (whole), maple syrup, curry, pepper, oil, and salt (optional). Simmer away with the lid on for about an hour or so, and let cool. Leave for 12-24 hours in the fridge, and then mash the mixture in a blender or by using a wooden spoon if you don’t have a blender. Reheat in the pot for about 1.5 hours by simmering, and add in soy milk slowly in the last 15 mins of simmering

Serve in a clay dish (it tastes much nicer), with bruschetta or any type of crusty vegan bread.

Serves: 4

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