Vegan Squash Soup

A nice bowl of soup is the best way to light your inner fire during the cold winter months. Squash is a versatile, easy to cook root vegetable. I used acorn for this recipe, but you could substitute with another variety (butternut, pepper, etc).


1 squash (acorn)

1 onion

4 gloves of garlic

1 tbsp ginger

1/4 tsp sage

1/8 tsp allspice

1/2 tsp salt

1 apple (peeled and cut into chunks)

4 cups vegetable stock

2 handfuls of spinach


  1. Preheat oven to 400.
  2. Wash squash, cut in half, remove seeds. Lather with olive oil. Place on baking sheet, cut side down. Bake for 50 minutes.
  3. In a saucepan, fry onions for 5 minutes, add garlic, ginger, spices and apple. Fry for 2 minutes. Add cooked squash and vegetable stock. Simmer for 15 minutes. Add spinach.
  4. Simmer 5 minutes.


Jennifer Maagendans is director and founder of Centre Luna Yoga in Old Montreal. She is a certified Jivamukti Yoga Teacher. In 2008, Jennifer released her first instructional DVD, Yoga Flo for Peace, followed by Yoga Flo for the Earth in 2010. In addition to leading workshops, teacher trainings and yoga retreats, she teaches classes at her studio. Enjoy Jennifer's insights at Luna's Blog & Podcasts.

Facebok: Jennifer Maagendans
Twitter: @jenmaagendans
YouTube CentreLunaYoga

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