Butternut Squash Soup

First Harvest Fall or Late Winter Soup

If you leave out the parsley it makes it a pale buttery yellow color. I like the parsley flavor, which makes it a pale green. You can substitute fresh herbs from your garden (and I do), but the measurements will be different.


  • 2 cups butternut squash, peeled and cubed
  • 1 cup sunflower/pumpkin seeds soaked 6 hours, rinsed, drained OR 3/4 cups macadamia nuts NOT soaked at all, or 3/4 cups hazelnuts soaked 8 hours, rinsed, drained OR 3/4 cups cashews soaked 4 hours, rinsed, drained
  • 3 stalks celery including tops
  • 1 cup washed parsley
  • 1 T or to taste dried sage
  • 1 1/2 T or to taste dried rosemary
  • 2 T or to taste, dried thyme
  • 1 inch fresh ginger root
  • 1/4 cup chopped onion (careful–if the onion is strong it can easily overpower the delicate squash and herb flavors)
  • water to blend easily
  • 2 tsp. – 1 T. Real Salt or Himalayan salt or to taste

Blend well in Vitamix. This can be made ahead and refrigerated. Refrigerating overnight is a good idea if you add too much onion–the burning onion aromatic dissipates. Just before serving, blend well again, but let the Vitamix just warm the soup–not so long that it cooks it. Delicious with Sprouted Quinoa Flax crackers.

Instead of the ginger, use 1 1/2 T. caraway seeds–preferably sprouted, but ok if not. Gives a piquant flavor. Might want to add a little black pepper to taste.

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