On my way to the grocery store this afternoon, I called my friend Magaly to see how she was doing. True to her energetic and endearingly quirky way of being, she went into some random tangent about a topic that was completely unrelated but interesting none the less… “How do you make squash soup? I tried to make it the other day and it was grainy and awful!”
I gave her a quick recap on how I usually make the soup then felt instantly inspired to make and eat some myself tonight! There are very few ingredients, it contains barely any fat and it is completely vegetarian. Although I finished making the soup way after I had eaten my steelhead trout dinner, I filled a mug and had treated myself to some on the couch while watching tv. I also packed myself some for lunch tomorrow. Yum!!
Ingredients:
- 2, 12 oz packages of frozen cooked squash
- 3-4 carrots
- 3-4 stalks of celery
- 1/2 large onion or 1 small
- 2 bay leaves
- 1 vegetable bouillon cube
- 1/2 tsp each of garlic powder, ginger and cinnamon
- 1/4 tsp (or more if you like spice) red cayenne pepper
- 1/4 tsp turmeric
- 1/8 tsp ground nutmeg
- (1 tbsp sugar is optional)
Directions:
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- Chop vegetables and saute in a large pot with a little bit of olive oil until vegetables are translucent
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- Add the two packages of defrosted squash, spices, bay leaves and 7 cups of water. Cover and simmer for 15 minutes or until vegetables are soft.
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- Blend soup in traditional blender or use immersion blender (one of man’s greatest inventions, I must say)
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- You can finish the pot with a tbsp of sugar and a little more salt and cinnamon to taste if desired. Enjoy!
The ginger and cayenne give this one a real kick. Enjoy!
Little Miss Sunshine State 