I like summer but I love it when the weather turns to fall and fall turns to winter because that is soup season. I love making my lentil stew, chicken soup but I’ve come to love this recipe. Took me a couple of tries to get it the way I like but when I learned one of my classmates was a vegan, well, I had to find a way to make it that I could still like and he could love. Well, here it is. The sweet potato and the buttercup squash give it a rich sweetness, rounded out by the meatiness of the butternut squash. So, despite there being a few steps, it is worth it. Hope you like it as much as we do.

Winter Squash Soup

Winter Squash Soup

Servings 6 servings


  • 1 small Small Butternut squash cut in half length wise
  • 1 Small Buttercup squash or similar cut in half
  • 1 Garnet or Regular sweet potato (poke with fork)
  • 4 cloves roasted Garlic* (See notes)
  • 1 White onion peeled and quartered
  • 1 Granny Smith apple cored
  • 2 tsp dry sage
  • 1 can Coconut milk unsweetened
  • 3 cups Vegetable or Chicken stock
  • 1 tsp Black pepper freshly-ground
  • 1/2 tsp Red Pepper Flakes Optional
  • 1/8 tsp Cayenne Optional
  • 1 tsp Cinnamon
  • 1/2 tsp nutmeg
  • 2 tsp salt
  • 1/4 cup maple syrup or agave or 1/2 cup Brown Sugar
  • 2 Tbsp Grapeseed Oil or olive oil


  • Preheat oven to 375° FCut both squashes in half and remove seeds. Sprinkle with salt and pepper. Quarter the onion and apple and put on a large sheet pan. Cover with oil and salt and pepper, toss and spread into a layer on the sheet pan. Next lay squash over onions and apples (to prevent them from browning) face down (skin up). Place Sweet Potato on the sheet (remember to poke). Roast about an hour or until squash is tender. Let cool until squash can be handled.Remove skins from squash and sweet potato. Put squash, sweet potato, onions, apples and garlic in a blender. Add broth, syrup (or sugar) and sage and blend until smooth. Pour into a crockpot and add coconut milk and remaining seasonings. Simmer for about an hour on high, stirring occasionally. Season with additional salt and pepper as needed.If using a dutch oven on the stovetop, simmer for 20-30 min on low.
    Buttercup Squash
  • Butternut Squash


*To roast garlic, cut top off garlic head, place in foil, top with a little olive oil, salt and pepper, close foil into a pouch. Roast 30 min. Use 4 cloves (remove from skins) for soup, store the rest in oil or in freezer.
People can get confused with the different types of squash, so refer to the pictures. The dark green pictured is the Buttercup squash and the pale orange is the Butternut squash.
There are other types of squash similar to the Buttercup squash, Hubbard is a typically a large meaty squash that is similar in texture and taste but is typically large with a pale green skin. Pumpkin can also be used for this soup, so get some squash and experiment. It is an easy soup and hard to mess up. Enjoy!