Vegan Butternut Squash Soup


  • ¼ cup avocado, olive or macadamia nut oil
  • 2 medium white onions, sliced thin
  • 2 cloves of garlic, minced
  • 4 cups butternut squash, cubed
  • 6 cups organic vegetable stock
  • 1/2 tablespoon dried thyme
  • 2 tbsp fresh parsley
  • Salt and white pepper, to taste


  1. Heat oil over medium-high heat in a heavy bottomed pot
  2. Add in onions and cook until soft and translucent
  3. Add in minced garlic and cook until softened
  4. Add in thyme and cook for one minute to release the flavour
  5. Add squash and vegetable stock to the pot, bring to a boil
  6. Reduce to a simmer and cook until squash is fork tender
  7. Remove from the heat and puree with an immersion blender
  8. Season to taste with salt and white pepper
  9. Portion into 4 bowls and top with fresh parsley