1 butternut squash, diced

2 apples, diced

1 yellow onion, diced

2 carrots, diced

2 tbsp. fresh ginger, minced

5 cups vegetable broth

1/2 lemon, juiced

1 tbsp. hemp seeds (optional)

2 tsp. thyme

2 tsp. garlic salt

2 tbsp. nutritional yeast (optional)

2 tsp. black pepper

1 tsp. cinnamon

1 tsp. turmeric

3 cloves garlic, minced

1/2 cup almond milk (or any non dairy milk of choice)

1 tbsp. agave ( or date sauce)


Add garlic, carrots, and onion to a pan. Add in a splash of vegetable broth to saute.

Saute vegetables until onions are translucent.

Add in apples and squash. Cover with the rest of the vegetable broth.

Simmer until squash is soft.

Add in spices and simmer for another 5 minutes.

Remove from heat and stir in almond milk and lemon juice.

You can leave this soup chunky or puree it in a blender or with an immersion blender.

Season as needed and serve warm. 

Garnish with diced apples and hemp seeds.

Kayla Jacob

Personal Chef

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