Baked Squash Soup


  • 1 medium butternut squash
  • 1 kabocha squash
  • 1 large onion cut in big chunks
  • 3 carrots cut in big rounds
  • 1 large apple cored
  • ½ tsp. fresh ground nutmeg
  • 1 cup almond milk or rice milk
  • Some vegetable stock if needed
    (use liquid from steaming vegetables)
  • Sea salt


Cut the squash in ½ in length and remove the seeds, put them cut side down in a cooking pan, add the vegetables including the apple next to them. Cook for an hour in oven at 350° Fahrenheit or until the kabocha is soft to the touch. Remove from heat. When the ingredients are cool enough to the touch, carve the pulp of the squash and the apples from the skin, discard the skins. Put all the ingredients in a food processor, process until creamy, add liquid (hot water or hot vegetable broth) as needed. Put the puree in a pot, add almond milk, and vegetable stock until the consistency is right. Add a few pinches of sea salt. Stir, adjust the salt. Bring to a boil, simmer for 10 minutes. Serve.