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Holiday Butternut Sqash Soup

Updated on August 11, 2016


  • 2 butternut squashes, cubed
  • 3 cloves garlic, minced
  • 1/4 cup ginger root, minced
  • 1 onion, chopped
  • 1 tablespoon fennel seeds, ground
  • 6 cups vegetable stock
  • 1 teaspoon apple cider vinegar
  • 1/4 cup dairy-free cream
  • 1 tsp allspice
  • 1 tbs coconut oil


  • ¬†Peel the squash, cut it in half lengthwise, remove the seeds and cut in 1-inch chunks.
  • Cook the onion until soft in a large soup pot over medium heat. Add the garlic, ginger, squash, water and fennel and bring to a simmer.
  • Cook until the squash is tender enough to smash. Puree the soup until completely smooth.
  • In the same large pot add allspice and butter buds. Add the vinegar one-half teaspoon at a time while stiring.
  • Stir in the cream with the heat off. Ladle the soup into wide bowls and spoon 1 teaspoons of cream in a decorative pattern onto each.


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