Squash and Herb Soup

Squash and Herb Soup

Recipe by Planted Places

This recipe is made extra special with Parsley from the farm garden wall.


  • 1 large or 2 medium butternut squash

  • Kosher salt

  • 1 tablespoon olive oil

  • 1 onion, chopped

  • 2 carrots

  • 2 celery stalked, chopped

  • 1 teaspoon toasted ground cumin

  • 4 sprigs parsley

  • 1 sprig rosemary

  • ⅛ teaspoon ground cardamom

  • ½ teaspoon chili flake

  • 1½ teaspoon salt

  • Approximately 5 cups hot water

  • 1 13.5 oz can organic coconut milk (unsweetened)


  • Preheat the oven to 400 degrees.
  • Put butternut squash lengthwise into halves with skin on and salt the fleshy part of the squash and place on a baking sheet lined with parchment paper, skin side up.
  • Roast in the oven for about 30 to 45 minutes or until tender.
  • Remove when you can pierce the squash with a knife.
  • Cool and peel reserving the flesh in discarding the seeds.
  • Add olive oil to a large soup pot over medium heat.
  • Add onion, carrot, celery, cumin, parsley, Rosemary, ground cardamom, chili flake, and salt. Sautee for several minutes, your kitchen will smell very fragrant as the spices toast.
  • When vegetables are softened, preserve roasted butternut squash in hot water enough to cover the squash mixture by an inch.
  • Bring to a simmer cover and cook for 30 minutes.
  • Remove and discard the rosemary and parsley sprigs.
  • The entire can of coconut milk to the soup and stir to incorporate.
  • Turn off the heat and pray the soup in batches in a high-speed blender until smooth.
  • Serve hot.


  • Adapted from Seasons of Sol

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