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Squash Soup


  • 2 pounds of squash or pumpkin (ANY KIND!), peeled and cut into chunks
  • Enough vegetable broth or water to cover the squash
  • 1 tablespoon olive oil or butter
  • 1 teaspoon salt
  • 2 apples
  • 1 onion
  • 3 cups organic corn (fresh if possible, otherwise frozen)
  • 1 cup coconut milk


Cook squash or pumpkin, salt and broth (or water) in a large soup pot over high heat until it boils.

In a saucepan, heat oil and then add onion. Cook about 3 minutes. Add spices and apple. Cook until apple is tender and then add corn and coconut milk.  Serve warm.

Submitted by Rachel Yaseen, The Organic Kitchen Tucson