Butternut Squash Soup

Holistic teacher Karyn Calabrese demonstrates how to prepare butternut squash soup. Watch to learn how to prepare a delicious and natural vegan dish from an expert chef!

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preparation Time
30 mins

cook Time
120 mins


273 per serving


  • 1 butternut squash
  • 2 celery stalks, chopped
  • 1/2 yellow onion, chopped
  • 2 red cripsy apples, chopped
  • 1 garlic, chopped
  • 2 cup soy milk
  • 1 cup water
  • olive oil
  • 1 bay leaf
  • fresh parsley
  • vegan sour cream, (optional)


Prepare the Squash

Put the butternut squash in an oven, on a tray, at 350 degrees Fahrenheit, until it is soft enough to cut through. Remove from oven, cut in half, take the seeds out and place face-down on a tray to put back in the oven. Cook until the inside of the squash is soft enough to take out and place the insides in a blender.

Prepare the Other Veggies/Fruit

Saute the celery, onion, apples, and garlic in olive oil until soft. Then put them in the blender with the squash.

Blend and Cook

Add the soy milk and water. Blend until smooth. Put in a saucepan with a bay leaf and warm until ready to serve. Add vegan sour cream and fresh parsley to garnish.

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