Autumn squash soup

A chilly fall day calls for a hot bowl of homemade soup.

Squash is abundant in all the grocery stores, and butternut squash is one of my favorite varieties. I have made this soup before with roasted butternut squash as well as roasted acorn squash, but this time I used yellow squash instead. All three taste fabulous in this versatile recipe.



4 yellow squash- peeled, seeded, and sliced

1 bouillon cube + 2 cups of boiling water

5 scallions, thinly sliced

1 Tbsp. olive oil

1 Tbsp. of dried parsley

Salt & pepper (to taste)

1/2 cup of almond milk



  1. In a glass bowl, pour the boiling water over the bouillon cube and set aside.

2. In a large pot over the stove, heat up the olive oil. Add the scallions and squash, and saute until caramelized. 

3. Add black pepper to taste, followed by the chicken broth you created with the bouillon. 

4. Let the soup simmer for around 10 minutes, and then use an immersion blender to fully blend it until smooth.

5. Add the parsley, and taste the soup. If it isn’t salty enough from the broth, add some extra salt. Drizzle in the almond milk while stirring.

6. Let soup simmer for another 5 minutes to bring out the flavor of the parsley, and then serve with some crusty bread. 

7. Eat up & enjoy! To make this same soup with butternut squash, use a whole squash and roast the flesh. Add the roasted squash to the sauteed scallions and chicken broth, and finish the recipe the same way, blending and seasoning as you go. The final result will be a thicker soup.



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