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Scrumptious Squash Soup

Ok, I know what you are thinking....this squash soup looks is GREEN (just like your just kidding!) Anywho...yes this is a GREEN squash soup because it is chalked full of all the happy goodness that should be in a creamy delicious soup! This has spinach, and roasted cauliflower and is so yummy and creamy and DELICIOUS...did I mention delicious??? Just making sure!

squash soup with apples and pumpkin seeds
This Squash Soup is great for a make ahead meal and quick weeknight dinner.

This Squash Soup is great for a make ahead meal and quick weeknight dinner. It is so healthy and oh...did I mention it is DAIRY FREE?? Yes...this is a creamy dairy free soup!

Ok have I checked enough boxes yet? Who is ready to get cooking?

Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!


Scrumptious Squash Soup

Thyme till Dinner: 1 Hr


Baking Sheet

Parchment Paper

Large Soup Pot

Vitamix, or Blender, or Food Processor, or Hand Held Blender (ok…something that blends!)

Wooden Spoon

Tin Foil


Spatula for scraping out the goodness

Keep It Simple | Just The Basics:

1 Can Pumpkin Puree

1 Head Cauliflower

1 Yellow Squash

1 Medium Onion

1 Carrot

3-4 Cloves Garlic

3 Stalks Celery

2 Cups Spinach (IE: 2 Good Sized Handfuls)

4 Cups Milk or Milk Substitute

2-3 Cups Broth

Olive Oil




Thyme For Mine | Make it With Me:

1 Can Pumpkin Puree

1 Head Cauliflower

1 Yellow Squash

1 Medium Onion

3-4 Cloves Garlic

1 Carrot

3 Stalks Celery

1 Medium Pear (I used Asian)

2 Cups Spinach (IE: 2 Good Sized Handfuls) (Sub kale if you don't have spinach)

4 Cups Almond Milk

2-3 Cups Low Sodium Chicken Broth

Olive Oil

2 Bay Leaves

1/2 TSP Smoked Paprika

1/2 TSP Fenugreek

2-3 TBSP Thyme



Direction Thyme:

1. Preheat oven 425

2. Pull almond milk out of fridge to warm up to room temperature

3. Cut top off of garlic bulb (I used one that already had some bulbs removed for previous use)

TIP: Roast a whole bulb of garlic and save the remaining cloves for a quick smear on toast or for another dish

4. Place Garlic on tinfoil and drizzle olive oil on top then gather tinfoil up around making a packet

5. Remove stalk from cauliflower and cut into "stakes"

6. Peel and Quarter onion

7. Cut Squash in 3rds and quarter

8. Place parchment on baking sheet

9. Spread prepared cauliflower, squash, & onion on baking sheet

10.Drizzle with olive oil & Season with salt & pepper

11. Place garlic packet on baking sheet

12. Throw in oven for 30 minutes

13. Dice carrot & celery

14. Heat large sauce pot over medium-low heat, I used my Le Cruset

15. Drizzle a few circles of olive oil into sauce pot

16. Add diced celery & carrots to sauce pot

17. Season celery & carrots with 2 pinches of salt & 3 pinches of pepper

18. Stir often to prevent burning, you want them to soften not crisp so watch your heat. You also may need to add a little more olive oil as the vegetables cook down

TIP: Add 2 TBSP butter during the softening if you want an extra rich flavor

19. If vegetables finish before celery & carrot softens, add onion to pot

20.Once celery & carrot are mostly soft add remaining vegetables

21. Open packet of garlic & squeeze garlic from pods into pot

22. Reduce heat to low

23. Break up larger vegetables with spoon

24. Add Smoked Paprika & Thyme

25. Let vegetables cook down a little more, about 5 minutes, stirring to prevent burning

26. Roughly cut up pear & remove seeds

27. If using a blender, add 2 cups almond milk to bottom of blender (If not add all to pot and use hand held blender

28. Add pumpkin puree to blender

29. Add vegetable mixture to blender

30. Start on lowest setting and begin blending, if it doesn’t begin to break down add remaining almond milk

31. Slowly increase speed to the highest setting and blend until fully incorporated

32. Turn off and pour mixture back into pot scraping out as much as possible

33. Add chicken broth, spinach, & pear to blender (In that order)

34. Start on low and work the blender up to high until smooth

35. Pour mixture into pot & stir until fully incorporated

36. Season with salt, pepper, & more thyme if needed

37. Allow to simmer for 10 - 20 minutes stirring occasionally

Pair with a Caprese & Prosciutto sandwich or panini

Serve & Enjoy

Squash Soup on cutting board in pottery barn bowl
Squash Soup with Apple & Pumpkin Seeds

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