Healing Vegan Squash Soup


This is an older recipe from my friend Hannah, yet as the cold and flu season is once again upon us, it could be as if she whipped up this warm and rich recipe just yesterday. How is it healing?  …

I set out to concoct a healing soup for a friend suffering with a heavy head cold. I was careful to balance everything out in such a way that it could speed the sickness away as fast as possible, and still be a joy to consume. Ginger of course needed to be included, and I found that miso was also said to boost the immune system, making for a powerful team. Continuing with more Asian-themed ingredients, edamame found their way into my pot, bringing with them vital protein which may be difficult to consume in adequate quantity when one’s appetite rebels. Butternut squash brings in a thick creamy texture without being unhealthy or overly-rich. Relatively low in fat so as not to provoke an uneasy stomach, this soup is an easy comfort food for any occasion, delicious for even the healthy to enjoy. Do yourself a favor when the winter chill gets to you – Have yourself a bowl of this soup and send that illness packing.

Originally posted to her blog, Bittersweet, this recipe (and photo) was created by Hannah Kaminsky, author of My Sweet Vegan.

Healing Squash Soup

Special Diet Notes: Healing Vegan Squash Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, plant-based, vegan, vegetarian, and top food allergy-friendly.

Healing Vegan Squash Soup
  • 1 tablespoon oil
  • 1 pound butternut squash, peeled and diced
  • 1½ cups water
  • 2 tablespoons fresh ginger, grated
  • 3 Tablespoons dark miso paste
  • 2½ cups water
  • ½ teaspoon salt
  • ½ cup edamame
  • 2 or 3 scallions
  1. Begin by tossing your chunks of squash with the oil in a large pot over medium heat.
  2. Add in 1½ cups of the water along with the grated ginger and bring it all up to a boil. Bring the heat back down and simmer for approximately 30 minutes with the lid on.
  3. The squash should be very tender and yield to gentle prodding. Throw in the miso paste and salt (Be sure to taste and make sure it isn’t too salty though, you may prefer less!), and whip out that immersion blender, OR puree the contents of your pot in batches using a traditional stand mixer.
  4. Blend until satisfactorily smooth and add in the final cup of water, along with your edamame and scallions.
  5. Dish it out and watch your sickness disappear!


About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: