Squash Soup base – vegetarian or not

I used to not like eating squash, as I didn t like the texture. But I later on realized I liked it mashed into a soup. I prefer doing it by hand with a fork, no food processor, so it doesn t come out too pureed. It also helps the flavor combine with the onions and garlic. Below is my squash soup base. Many variations can be made to it, vegetarian or with cream or meat- I listed some in the last step. 🙂


  1. 1 quarter squash peeled amp sliced
  2. 1 medium red onion coarsely chopped
  3. 3 cloves garlic coarsely chopped
  4. 1 cup water
  5. 1/4 pc a stock cube (vegetable if vegetarian chicken if not)
  6. to taste Salt
  7. ~ VARIATION SUGGESTIONS ~ (optional)
  8. 1 spoonful crushed crispy bacon (optional)
  9. 1 spoonful sliced ham (optional)
  10. 1 spoonful shredded leftover chicken (optional)
  11. 1 diced cooked baby potato (optional)
  12. 1-2 dollops cream (optional)
  13. 1-2 Tbsp coconut cream (optional)


  1. In a sauce pan place your squash sliced into small pieces so its easy to mash Add onions garlic and enough water to cover all the squash (dont place too much) Boil covered for 15 mins
  2. Once soft lower heat and mash everything while in the pot Season with salt and 1/4 of a stock cube (crushed to powder so its easy to mix)
  3. When the squash is mashed it gets thicker and absorbs the liquid Taste and adjust preferred consistency accordingly by adding water a teaspoon at a time Serve while hot
  4. I enjoy this soup base on its own without any additions but sometimes I do variations too Some non-veg ideas: // Add light cream or coconut cream // Add meat (shredded chicken bacon or ham) // Add diced potatoes for a more filling soup // Add veggies like diced celery corn kernels or peas

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