Spider Web Soup

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1.5 min read
Spider Web Soup

Spider Web Soup

Every Halloween this Spider Web Soup is a big winner in our dining room at the Pritikin Longevity Center. It has loads of rich, velvety flavor but no added fat like butter or oil - typical ingredients in other butternut squash soups. That means our Pritikin version checks in at about one-third the calories.
Prep Time30 minutes
Active Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert, Entertaining, Soup, Vegetarian
Cuisine: American, Holiday, Vegan, Vegetarian
Yield: 12 people


  • 1 cup onions chopped
  • 1 butternut squash peeled and chopped
  • 3 .5 tablespoons garlic minced
  • 1 tablespoons soy sauce, low sodium
  • 2 teaspoons white pepper
  • 3.5 Tbsp apple juice concentrate undiluted
  • 3 quarts vegetable stock (low-sodium)
  • 1 Tbsp thyme (fresh) leaves picked from stems
  • 1 Tbsp Italian parsely (fresh) leaves picked and chopped
  • 3 cups balsamic vinegar


  • Preheat oven to 400º.
  • Place the chopped onions and half of the chopped squash on a nonstick baking tray and roast in oven until fork tender, about 25 minutes.
  • In a food processor, puree the roasted onions and squash.
  • Add puree and rest of ingredients, except thyme and parsley, to a stockpot. Adjust seasonings to taste, if needed.
  • Cook on stove over medium heat for about 20 minutes. Stir in parsley and thyme.
  • To make the "spider web," pour 3 cups balsamic vinegar into a pot, bring to a boil, then simmer for about 1 hour. It should reduce down to about 1 cup and have a thick, molasses texture. Pour into a squeeze bottle. The spider itself (cute, isn't it?) is simply a plastic decoration.
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