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Winter Squash Soup


  • 3 cups winter squash of your choice

  • 1 large yellow onion, chopped

  • 1 clove garlic, chopped

  • 2 tablespoons of olive oil

  • 6 cups water (or less for thicker soup)

  • 1 teaspoon sea salt

  • 1 teaspoon black pepper

  • 1/2 cup chopped fresh sage

  • pinch of cayenne (for a kick)



Put 1 tablespoon olive oil, onion and garlic into large soup pot. Sautee on medium heat until onion and garlic are tender (5-10 minutes)

Add the rest of the ingredients and enough water to cover the vegetables.

Bring water to a boil and then simmer for 30 minutes or until squash is tender.

You can enjoy chunky or puree for a blended soup. 

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