fresh tomato and kabocha squash soup

Tomato and Squash soup

Fall is here in Vancouver. We had a good run of sunshine, and to be honest, I needed a break from the go-go-go of summer to relax inside while the rain pours down. I did not welcome this cold though, so today I’m fighting it with a vitamin c loaded soup!

This recipe is born from scanning the left overs in my fridge. It’s a total comfort soup that is warm, hearty, filling and perfect for fall.



1 tsp raw coconut oil

1 garlic clove, crushed

1/2 cup onion, chopped

1 tsp smoked paprika

1 tsp oregano

1 tsp coriander

pinch of salt

1 1/2 cups heirloom cherry tomatoes

1/2 cup roasted kabocha squash

1/2 medium avocado

1/3 cup collards, chopped in small strips

1 cup filtered water

Pumpkin Seed Butter

1/2 cup raw pumpkin seeds, roasted

1/2 cup parsley

1/4 cup extra virgin olive oil

1 garlic clove

juice of one lemon


Heat up the coconut oil in a pot on medium, then saute the onion and garlic, making sure to stir frequently. Saute for about 3 minutes, then add the spices. Saute for another minute, then add the tomatoes. Lower the temperature to low-medium, and let the tomatoes and onions cook together for about 5 minutes. Cut up and add the roasted squash to heat it.

While the soup is simmering, put all the ingredients for the Pumpkin Seed Butter in the Vitamix or food processor and blend until combined with a nut-better texture.

I use a Vitamix blender to puree the soup, but a hand blender or regular blender would work too. I prefer the creamy consistency. While in the blender, add the half avocado. Once it’s pureed, put it back in the pot on low, and add the collards. Let the collards wilt (around 3 minutes).

Server the soup hot with a dollop of the pumpkin seed butter in the middle.

Now go curl up on the couch with your hot bowl of soup!



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