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Tie-Dye Two Squash Soup

When I couldn't decide what kind of soup I wanted (spicy and rich, or creamy and subtle?), I decided on both. And decided to eat them at the same time. So, tie dye soup was born.

Here you are making 2 different soups, but it is a simple prep method that is basically identical in both: crisping a squash of sorts in the oven, sautéing the base with garlic + onion + aromatics, spices for added flavor, and tying it all together with a fermented paste. Surprisingly, it worked and the flavors complement each other.

Once you have roasted each of the squashes the soup comes together in no time. I had leftover broiled zucchini squash in the fridge (hint: you prep this in advance), and used the 30 minutes that the butternut squash was roasting to mince, chop, and prep all the other ingredients.

Ingredients Butternut Squash Soup

1 butternut squash, peeled and cubed

1/4 white onion roughly chopped

1 garlic clove, roughly chopped

2 tbsp of coconut oil or ghee

1 large carrot, diced into coins

1 inch ginger root, peeled and minced

1 tbsp turmeric powder

1 tsp smoked paprika

1 heaped tbsp of gochujang red pepper paste (if you can't find this, sub with tomato paste or harissa)

~2 cups of vegetable broth

splash of lite coconut milk

salt & freshly cracked pepper

Ingredients Zucchini Squash Soup

2-3 large zucchinis

1/2 white onion, roughly chopped

3 garlic cloves, roughly chopped

1 tbsp of coconut oil or ghee

3 celery stems, sliced evenly

1 tbsp dried lemongrass

1 heaped tbsp of white miso paste

~2 cups of vegetable broth

1/2 can lite coconut milk


optional: fresh minced herbs for garnish (cilantro, parsley, chives), pinenuts toasted in butter and chile with lemon juice for garnish

Prep ahead: set your oven to broil. Place whole zucchini into a parchment paper-lined baking sheet and broil squash for ~30 minutes, turning over once or twice until the skin crisps ups and blackens. Remove from oven and when cool enough to handle scoop out flesh and place in colander to drain.

Pre-heat oven to 400F. Toss butternut squash in 1 tbsp of oil and lots of salt and freshly cracked pepper. Roast, tossing halfway through, for ~30 minutes until soft and crispy on edges.

Place two pots in the stove over medium heat. Drizzle 1 tsbp of oil into each, and add minced onion and garlic. Cook until onion softens, ~5 minutes. Into Zucchini pot, add the celery. Into Butternut pot, add the carrot. Cook, stirring, celery and carrot soften.

Butternut squash soup: add ginger root, turmeric, paprika, gochujang paste and stir for 30 seconds. Add butternut squash, season with salt and pepper, and add broth. Bring to a low simmer.

Zucchini soup: add lemon grass, miso paste and stir for 30 seconds. Add drained zucchini squash, season with salt, and add broth. Bring to a low simmer.

Take both pots off the heat, and add coconut milk. Using an immersion blender, blend each until evenly pureed.

To serve, ladle one soup into each bowl followed by the other soup on the other side. Use a toothpick to swirl the soups together into a pattern. Garnish with fresh herbs and pinenuts if desired.

Serves 6



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