A fan favourite.  The mark of Fall.  Our butternut squash soup is vegan, gluten-free, and full of autumn flavours.  It freezes beautifully, if you’re a big batcher, and pairs beautifully with crusty bread, or on its own with a hit of maple on top.  My personal favourite way to enjoy this soup is with a gourmet grilled cheese dipped into it.  Enjoy this quick, simple, and satisfying recipe!


3 butternut squash, roasted
3 granny smith apples, cored
1.5lb cooking onion
50g salt
50g maple syrup
50g brown sugar
1 1/4 tsp cinnamon
1 1/4 tsp white pepper
1/4 tsp all spice
2 pieces clove
pinch nutmeg


1. Pretheat oven to 350.

2. Cut squash in half, remove seeds, and bake for approximately 1 hour- flesh side down.

3. While squash is roasting, chop the onion and apple and add to a large pot.

4. Add enough water to cover the onions and apples and bring to a simmer.

5. When the squash is done, let cool slightly, scoop out squash and add to pot.

6. Add enough water to cover the squash by about 2 inches.

7. Add the brown sugar, salt, maple syrup, and all the spices to the pot, and bring to a simmer.

8. Simmer for 45 minutes to 1 hour.

9. In a high speed blender, puree the soup to a velvety consistency.  Use caution when blending hot soup!

10. Serve with a swirl of maple syrup on top.