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Butternut Squash Soup

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  • 2 tbsp (25ml) vegetable oil
  • 1 onion chopped
  • 2 clove garlic, minced
  • 1 bay leaf
  • 4 cups (1L) organic butternut squash, baked and peeled (fresh or frozen)
  • 3 cups (750ml) vegetable stock
  • 1/2 cup (125ml) So Nice Unsweetened Soy Milk
  • 1/2 tsp (2ml) salt
  • 1/2 tsp (2ml) ground nutmeg
  • 1/4 tsp (1ml) fresh ground black pepper


  • Mix oil and garlic and brush on squash, bake face down until tender.
  • Chop onion and cook in a large, covered pot with any remaining oil and garlic until soft, about 5 minutes.
  • Add bay leaf, vegetable stock and squash; bring to a boil.
  • Reduce heat to medium, cover and simmer for 20-30 minutes.
  • Discard bay leaf.
  • Puree soup in batches in blender or food processor.
  • Stir in So Nice Soy Milk, salt, nutmeg and pepper. Enjoy!

Variation: Cream of Carrot soup, substitute 5 cups large carrots, peeled and chopped.

Makes about 6 cups