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Healing Squash Soup

Updated: Feb 28, 2021

Lactose, sugar & gluten free

Author: Selianthe Ka

Serves: 2 servings (4 servings as side dish)

Recipe: Main course

Cuisine: Vegan


  • Half a 'Red Kuri' squash

  • 300 ml coconut milk (one can)

  • 1 medium-sized red onion

  • Piece of ginger

  • 1-2 garlic cloves

  • 1-2 tbs dried curcuma

  • Cube of vegetable stock

  • Half a lemon

  • Sprouts

  • Parsley

  • Pumpkin seed oil

  • Pumpkin seeds

  • Grounded black pepper

  • Himalayan salt

  • Coconut oil for frying and baking


  1. Cut the squash into slices (leave skin on), sprinkle with coconut oil and put in a preheated oven for approximately 20 min on 200° C.

  2. Chop the ginger, garlic and onion in small pieces. Add coconut oil to the pot you'll be cooking the rest of the ingredients in, add the spices and stir-fry for about 3 minutes. With 2 minutes add the curcuma.

  3. Add 750 ml cooked water to the pot

  4. Add the block of vegetable stock

  5. Let simmer for about 15-20 minutes, at the end add the can of coconut milk

  6. Add about 1/4 ts of pepper, 1/4 ts salt and a ts of lemon juice to taste

  7. Let the mixture cool off for a moment

  8. Take the squash out of the oven and let cool off as well

  9. Put the squash slices and the soup in a blender and blend until smooth

  10. Garnish with parsley, sprouts, seeds and seed oil


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