My friend Amabel originally suggested this soup because she knows how much I like butternut squash. I call it my ABC Soup (for the apple, butternut squash, and chicken seasoning).

It makes a great meal on a cool evening!


  • 1 medium white onion, peeled and chopped finely
  • 1 clove garlic, chopped finely
  • 1 apple, peeled, cored, and chopped finely
  • 1 large butternut squash, peeled, seeded, and chopped into 1-inch pieces
  • ½ tsp thyme
  • 1 bay leaf
  • ¼ tsp nutmeg
  • 3 cups water (may add more as needed to achieve desired consistency)
  • 1 Tbsp mock-chicken seasoning
  • 2 cups non-dairy milk to add just before serving 


Spray frying pan with coconut oil and heat over medium heat. When hot, add onions and garlic. Stir and cook about 5 minutes until softened.

Add all other ingredients except for the non-dairy milk.

Turn heat to medium high and cook for 15-20 minutes, stirring occasionally, until squash is tender.

When ingredients are cooked, remove the bay leaf.

Mash ingredients (or puree with portable mixer).

Stir in non-dairy milk.

Heat through, stirring constantly, and avoid boiling.


Serve in bowls. May add croutons or parsley as a garnish.