Vegan Sweet Squash Soup

A fall-inspired recipes from the Kripalu Kitchen

Recipe Courtesy of Jeremy Rock Smith, Executive Chef of the Kripalu Kitchen within the Kripalu Center for Yoga and Health 

As the cool temperatures of autumn start creeping up on us, hearty, comfort foods will begin to replace summer staples. This vegan, sweet squash soup will make you forget all about everything pumpkin-spice. 

About the the Kripalu Kitchen 

The Kripalu Center for Yoga & Health, is recognized as the largest yoga retreat center in North America. Executive chef Jeremy Smith prepares fresh, farm-to-table cuisine for guests daily. He began his career in classical French cuisine, working in the United States and abroad, and later honed his love for teaching & natural foods at Canyon Ranch. Now, he leads the Kripalu Kitchen where whole grains, fresh vegetables, and legumes form the backbone of the menu, with fresh poultry, fish, and dairy products as options for protein.  

4
Servings
257
Calories Per Serving
Deliver Ingredients

Ingredients

For the Vegan Sweet Squash Soup

  • 2  Tablespoons  Earth Balance
  • 1 Small  Spanish onion, medium dice
  • 1  Teaspoon  cinnamon
  • 1/2  Teaspoon  salt
  • 4  Cups  butternut squash, peeled and cut in large cubes
  • 4  Cups  vegetable stock
  • 2  Tablespoons  maple syrup (optional)

Directions

For the Vegan Sweet Squash Soup

In a large, thick-bottomed soup pot, heat the Earth Balance and sauté the onion for 5 to 8 minutes, until it begins to brown. Add cinnamon and salt, and stir to coat onions with spice. Add the squash, stir to combine, and sauté for another 5 minutes.

Add stock and turn up heat. Cover pot, bring to a boil, and reduce to medium heat. Cook for 15 to 20 minutes. If stock boils away, add more to cover the squash. When squash is soft, puree with an immersion or traditional blender.

Add maple syrup, if using, while blending. Return to soup pot and adjust seasonings as desired.

Nutritional Facts

Total Fat
5g
7%
Sugar
31g
34%
Saturated Fat
3g
13%
Cholesterol
12mg
4%
Carbohydrate, by difference
49g
38%
Protein
4g
9%
Vitamin A, RAE
138µg
20%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
98mg
10%
Choline, total
8mg
2%
Fiber, total dietary
4g
16%
Folate, total
7µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
17mg
5%
Niacin
1mg
7%
Phosphorus, P
34mg
5%
Selenium, Se
1µg
2%
Sodium, Na
512mg
34%
Water
182g
7%