Vegan Diaries – Squash Soup (It’s Food Yoga Baby)

It’s pretty amazing how quickly my vegan challenge is becoming a part of my life! I feel compelled to share a recipe when it really knocks my socks off.

I love soup. I love soup. I love soup. There’s nothing better that a warm mug of soup on a cold night. It makes me snuggly wuggly.

So here’s a little soup yoga my friends. I hope you enjoy it as much as I did!!!

I’m always looking for new soup recipes. Recently I’ve been on a spaghetti squash kick. It’s available year round and is very economical (cheap). I’ve sautéed it with veggies, used it in place of pasta and drizzled it with maple syrup as a dessert.

This soup is my new fave. It’s easy to make and tastes like something off of the menu of a great restaurant. Impress your friends and family tonight!


1 whole spaghetti squash

2 granny smith apples peeled and diced

3 cloves garlic finely chopped

2 shallots chopped (onion works just fine- I like the mellow taste of shallot)

4 c. vegetable stock

1 tsp curry powder

1 tsp cumin

1 tsp turmeric

1 tsp black pepper

1 tsp salt

1 Tbsp olive oil

fresh cilantro for garnish (optional)

  • Poke several holes in your squash. This way it won’t explode in your oven (ask me how I know this…)
  • Roast the squash whole at 350 for 60 minutes. Allow the squash to cool. Cut the squash down the middle and remove the seeds. Scoop out the squash and place in a bowl.
  • Heat oil in a soup pot (med heat) lightly sauté the shallots add the green apple and the squash.
  • Add all spices.
  • Stir the mixture until fragrant and mixed. Add the broth.
  • Allow to simmer for 25 minutes

Now the important part:

  1. Add the soup in batches to your blender. (You can use a food processor- but I think blending creates a much better texture)
  2. Puree until smooth
  3. Transfer batch back to soup pot
  4. Heat the soup
  5. Garnish with a sprig of cilantro and serve immediately

Serving suggestions: I had mine for dinner with a salad.  This makes a great starter for a dinner party as well. If you are craving carbs, toasted Ezekiel bread with a schmear of hummus (yeah I broke out some yiddish, I’m from NJ and live in the NYC area if you don’t know some yiddish- oy! I can’t admit to knowing you. The shame!)


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