Main Dishes | Recipes | Soups and Stews

Snowbird Soup

Get your serviette ready because you are going to want to lap this up.

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Snowbird Soup

Course: Soup
Cuisine: Canadian, Vegan
Servings: 1
Calories: 561kcal


  • 2 tbsp. best veggie broth or 1 Tbsp EVOO
  • 1 cup onion chopped
  • 3 cups butternut squash peeled, seeded, and chopped
  • 2 apples peeled, cored, and chopped. Hold ¼ apple back and mince for garnish
  • ½ tsp. ground cumin
  • ¼ tsp. ground coriander
  • 1 inch ginger peeled and chopped or 1 ¼ tsp ground
  • 1/8 tsp. cayenne pepper like seriously this is all
  • ¼ tsp. turmeric
  • ¼ tsp. black pepper
  • ½ tsp. aminos
  • 2 cups best veggie broth
  • 1 tbsp. vegan sour cream optional garnish
  • 1 green chili small, thin sliced (optional garnish)


  • Slam that damn Dutch oven on the stove and put on low heat. Eh?
  • Did you grab a two-four from the corner. No worries if you don’t know, it’s not part of the recipe.
  • Add onion for 7.4 minutes move that shit around in the pan so it cooks all even like.
  • Add squash for 9.9 minutes don’t ignore it or it will be all brown on one side and pale on the other
  • Now shit is about to get real, but give’er all ya got. Add apples, aminos, cumin, coriander, ginger, cayenne, turmeric, black pepper, broth, then bring up to a simmer for 30 minutes, stir every 7 minutes.
  • Transfer to blender and pulse blend until you get a nice puree. Return to Dutch oven and heat slightly adding some veggie broth to thin if you desire.
  • Serve it up in a big ass bowl, if using put a dollop of vegan sour cream in the middle and add the apple and chili garnish on opposite sides.


Calories: 561kcal | Carbohydrates: 144g | Protein: 25g | Fat: 22g | Saturated Fat: 18g | Sodium: 857mg | Potassium: 2146mg | Fiber: 40g | Sugar: 74g | Vitamin A: 45099IU | Vitamin C: 122mg | Calcium: 283mg | Iron: 6mg