Yields: 6 servings

This sweet, creamy vegan soup is a warming addition to your holiday table. It can be served in bowls for a sit-down dinner party or in shot glasses for an appetizer.


1 organic yellow onion, diced

1 tablespoon extra virgin olive oil

pinch sea salt

4 cups organic butternut squash, cubed
2 tablespoons fresh rosemary, minced, divided

spring or filtered water

sea salt, to taste

4 tablespoons coconut milk (optional for garnish)


In large soup pot, sauté onion in olive oil and a pinch of sea salt until translucent. Add butternut squash and 1 tablespoon rosemary and coat with onion mixture. Add enough water to barely cover the squash, cover, and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.

Purée with food mill, blender, or immersion blender. Season to taste with sea salt. Simmer for another 5 minutes to let salt incorporate into the dish.

Serve in bowls and garnish with chopped fresh rosemary and a drizzle of coconut milk.

Variation: garnish with toasted pumpkin seeds (pepitas).