Creamy Squash Soup

Total: 45 minutes
Prep: 15 minutes
Cook: 30 minutes
Yield: 8 servings

Creamy, dairy-free butternut squash soup.


  • 1 butternut squash, peeled and cut into chunks
  • 1 large onion, diced
  • 1 tsp oregano or marjoram
  • 5 cups water
  • Salt to taste (optional)
  • ¼ cup fresh parsley, chopped for garnish


  1. Peel squash and cut into 1-inch chunks. Set aside.
  2. Sauté onion and oregano in 1 tablespoon water for 5 minutes. Add squash, water and salt. Bring to a boil, then lower heat and simmer until soft for approximately 20 minutes.
  3. Blend and adjust for salt.
  4. Serve garnished with parsley.