Golden Winter Squash Soup

Recipe by
Total Time:
1.25 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Boil Recipe
Difficulty: Easy

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 1 - butternut squash, cut into halves
  • 1 - acorn squash, cut into halves
  • 1 - onion, sliced thin
  • 2 to 3 cloves - garlic, sliced thin
  • 1 tbsp - olive oil
  • 1/4 cup - white wine
  • 1 to 2 cups - almond milk
  • Salt and pepper - for seasoning

How to Make Golden Winter Squash Soup

  • Place the butternut and acorn squash halves on a baking sheet. Bake it in an oven, at 350 degree F, for about 30-40 minutes or until, the squash can be easily pierced with a fork and is cooked through.
  • The acorn squash, might need more time than the butternut.
  • Remove from the oven and let it stand, while you prepare the rest of the ingredients.
  • Heat the olive oil in a saucepan. Add onions, garlic and the white wine. Season with salt and pepper.
  • Cook on medium heat, for about 10-15 minutes, until the onions and garlic are soft, brown and caramelized.
  • Reserve half the onion garlic mixture and put the rest into a blender.
  • Peel off the skin from the squash, when it's cool enough to handle.
  • Cut into large chunks and toss into the blender along with the onion.
  • Add about, a cup or more (adjust the consistency of the soup to your liking) of almond milk and puree, until the mixture is smooth and creamy.
  • Return the puree to the pan and warm through.
  • If the soup is too thick, you can add some more almond milk or vegetable stock or plain water.
  • Ladle into bowls and top each bowl, with some caramelized onions, garlic and croutons.
  • Recipe Courtesy: Holy Cow Vegan