Creamy Golden Squash Soup


Prep Time: 10 mins
Cook Time: 40 mins
Yields: 6


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2-3 cloves garlic, minced
  • 10 small gold squash buttons, chopped
  • 5 cups water
  • 1 medium sweet potato, peeled and grated
  • 1 carrot, grated
  • 1-2 teaspoons turmeric powder, or to taste
  • 2 bay leaves, optional
  • 1-2 cups unsweetened plant milk, (I used soy milk)
  • salt and freshly ground pepper, to taste
  • fresh parsley, for garnish
  • mung beans for serving, optional


  1. In a large pot, add oil and saute onions and garlic for 3 minutes, stirring occasionally. Add the squash, water, sweet potato, carrots, salt, turmeric, bay leaves. Bring to a boil. Reduce heat and cover. Simmer for 30-35 minutes or until vegetables are tender.
  2. Cool until lukewarm. Take out the bay leaves. In a blender, puree soup in small batches until smooth. Return to the pan. Stir in milk. Heat through (do not boil).
  3. Sprinkle with pepper parsley and mung beans if desired. Serve warm and enjoy.

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