squash soup with pea shoot recipe. organic microgreens

Squash Soup with Pea Shoots

Pureed squash soup with pea shoots

This is a velvety, sweet, yet savory soup that reminds us of fall but can be enjoyed all year round. We grew a lot of butternut squash in our garden this year, so we are making a bunch of soup! Pea shoots are our all-time favorite microgreen to grow, so we decided to pair them with this cozy fall recipe.

On top of being delicious, this soup is very nourishing. Butternut squash and almost all squashes as discussed in this article are loaded with health benefits. Pea shoots are a great source of beta carotene, vitamins A and C, folate, and fiber. They are a popular variety with kiddos because they are slightly sweet and fun to eat! Let’s not forget how pretty they look on top of anything with their heart-shaped leaves and delicate tendrils. 

Serves 6

  • 4lb of squash (butternut, kabocha, pumpkin or red kuri all work!)
  • 2T extra virgin olive oil
  • 1 yellow onion, chopped
  • 1t sea salt
  • Black pepper, to taste
  • 4 garlic cloves, minced
  • 1t fresh ginger, grated
  • 1t cumin
  • 1/2t coriander
  • 1/2t turmeric
  • 1/2t cinnamon
  • 1 14oz can full-fat coconut milk
  • 2 1/2c bone broth or broth of your choice
  • 1T apple cider vinegar

For Serving:

  • Black Pepper
  • Heavy Cream
  • Pea Shoots
  • Pumpkin Seeds (toasted makes them extra nutty and flavorful)

Preheat oven to 400 degrees. Cut the squash in half and scoop out the seeds. Tip: save the seeds to roast separately!

Drizzle the squash with olive oil, salt and pepper. Place cut-side down on a baking sheet and roast for 40 – 60 minutes. You want the squash to be very soft. Once it cools, peel the skin so you are just left with the flesh of the squash.

In a large soup pot, heat the olive oil. Add onion, salt, and pepper and sauté until soft, for at least 5 minutes. Add the remaining spices and stir for about 30 seconds. Add in the cooked squash, coconut milk, and broth and stir to combine. Simmer on medium for 20 minutes, then add in the vinegar.

Transfer to a blender or use an immersion blender to puree the soup. Tip: if using a regular blender, you may have to work in batches. Have another pot ready to pour the pureed soup into.

Season to taste with additional salt and pepper. Serve in bowls and garnish with heavy cream, pea shoots, and pumpkin seeds.


pureed squash soup with pea shoots recipe
Pea Shoots organically grown at Homegrown Health Farms Oswego, IL

About Pea Shoots

Pea Shoots are our personal favorite microgreen to grow! They are so easy and consistent, and they have the longest shelf life by far. They can easily last 3 - 4 weeks and still maintain their crisp, crunchy texture and fresh, sweet taste! Pea Shoots are extremely healthy and with their sweet crunch can be enjoyed on top of a savory dish or in a sweet green smoothie.

We love putting them on top of just about everything but they are perfect for soup. They hold up to heat and do not become soggy keeping their sweet crunch. That’s why we featured the recipe above. 

Tasting Notes:  crisp and sweet, just like fresh peas, earthy, crunchy.

Nutritional Value: a great source of beta carotene, vitamins A and C, folate, and fiber

Pea Shoots are always available grow-to-order as a subscription. Get yours today! Don’t forget to sign up for our newsletter using the form below and get the latest recipes delivered directly to your inbox.

For another great pea shoot recipe, check out this simple Green Smoothie!

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