My Cousin David and his Vegan Butternut Squash Soup

Love Life and Lollipops- My cousin David's vegan butternut squash soup

When I asked for my cute, little (but not so little anymore) cousin David to write me a post about his adventures in cooking and the soup he made us for Thanksgiving, I'd planned on writing an intro.  Upon getting his post I realized it totally speaks for itself as he speaks for himself (oh how they grow up;)).  So I'll leave it at this: David is one of my favorite people in the world (since the time he was a tyke and I used to beat up on him, through the time I taught him how to hold his liquor, til now).  He's smart, savvy, and learning his way around this world with elegance and grace.  Ladies, watch out!  With no further adieu, I give you David:

David Spodek and his vegan butternut squash soup

Let me start by saying that I’m not a vegan. I’m not even vegetarian. 100% omnivore. But despite my propensity for a perfectly cooked medium rare steak, my recent foray into the culinary world has taught me one resounding lesson: fresh, well-grown produce will invariably elevate your dish to another level.

When I recently told my cousin, Eve, that I was starting to teach myself to cook, she instantly suggested that I make a dish to accompany the upcoming Thanksgiving dinner that her parents, my Aunt & Uncle would be hosting. The Chrust family always lays out a remarkable spread so I knew I had to bring my A game.

I opted to create a classic butternut squash soup with a slight tinge of sweetness: seasonal, simple, vegan, delicious.

What you’ll need:

(Makes 4 bowls)

3 lbs Butternut Squash Cubed

1 Shallot

1 Clove of Garlic

32oz Vegetable Stock




Maple Syrup

White Wine


  • Place diced shallot into large soup pot with olive oil, minced sage, and garlic.
  • Deglaze with white wine.
  • Season squash with salt and pepper.
  • Add cubed squash to the pot.
  • Add vegetable stock until it covers the squash.
  • Cover, cook on medium heat until squash is tender.
  • Remove squash with slotted spoon and puree in a blender until smooth. Set aside.
  • Add stock and 2 dollops of maple syrup to the pureed squash until you reached the desired thickness. (I prefer a thicker soup but for an appetizer portion you may want to err on the thinner side).
  • Season with nutmeg and cinnamon
  • Chop chives and sprinkle on top as garnish

This soup really embodies the importance of fresh, seasonal ingredients and highlights what is capable when combining simple, classic, earthy flavors. When the leaves start to fall and the temperature begins to get chilly, there are few things more comforting that a large bowl of warm soup that’s healthy, fresh, and most importantly, delicious.