Savory and Simple Squash Soup With Caramelized Onions

Prep Time 20 min Cook Time 1 hr, 15



    • 1 kobacha squash (butternut or acorn would work great too.)
    • 1 tsp thyme
    • 1 tsp sage
    • 2 tsp tumeric
    • 1/2 tsp garlic powder
    • salt to taste (no pepper)
    • 1/2 tsp lemon juice
    • almond milk


    • 2 shallots sliced thin
    • 2 T oil (I used organic coconut oil)
    • 1/4 tsp salt



    • Preheat oven to 400.
    • Cut kobocha in two and remove seeds.
    • Roast for 45-60 minutes in oven until soft on the inside (kind of like boiling a potato).
    • Remove from oven and remove skin from squash and place in a food processor.
    • Add spices and salt and begin blending. I also add milk to get the consistency just right.
    • There is no proper set amount for this, but I used about a cup in my soup.


    • Place the sliced shallots in a frying pan in a clump, add the oil and the salt.
    • Turn on medium-low heat covering the pan.
    • Every five minutes or so, remove the cover, move the onions around to keep from burning, keep them in a nice clump, and re-cover the pan.
    • After about 15 minutes or so, they will begin to brown.
    • Once they are browned, clump them on top of the soup. It will look delicious, taste even better, and wow your guests with a gourmet look. :)


    © 2012 My Whole Food Life. All rights reserved.