Triple Squash Veggie Soup
Squash is an everyday staple at the moment – from zucchini and yellow squash to butternut, acorn and kabocha, I eat it all…all the time. Im finding it interesting that some of my favorite foods that used to agree with me are simply off-limits for now. Take peanut butter and nuts for example, I had several varieties on a daily basis and now my stomach just can’t handle it. Gluten-free grains such as rice and quinoa fall into the same category.
Starchy vegetables have been the easiest for my body to accept – carrots, sweet potatoes, yams, winter squash, and beets are being consumed by the pounds. I wish I could tell you I was joking! I never thought I could eat so many foods with an orange hue…and I can’t tell if my hands are tinted orange from the constant prep of these ingredients or if it’s a result of all the Vitamin A I am consuming. However, orange is better than a green or purple glow so I won’t complain too much
A variation of this soup is made on a weekly basis as a back-up option for quick lunches, last minutes dinners or an easy snack. Sometimes I’ll throw in some sweet potatoes in place of the cauliflower or add some coconut cream for richness with some spices for a different flavor. This soup is versatile and comforting, feel free to experiment with add-ins for serving to jazz it up a bit — Avocado, baby greens, infused oils, more roasted carrots or squash cubes (if you like a bit of texture in your soup) and caramelized onions are all great options. If you’re looking to bump up the protein, I imagine cooked white beans, quinoa, shredded chicken or hemp seeds would compliment this soup quite well. If you like to make dishes ahead, whip up a big pot of this soup and reheat throughout the week!
Triple Squash Veggie Soup
Ingredients
For serving (optional)
Instructions
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In a medium dutch oven or soup pot filled with 3 inches of water over high heat, add cauliflower, carrots, celery and onion to a steamer basket and cook until almost tender (roughly 5-7 minutes).
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Add zucchini and yellow squash on top and steam for another 2 minutes or so until tender and let cool slightly. Reserve some of the cooking water just in case you need to add it to a blender.
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Add broth, rosemary, olive oil, lemon, vinegar, salt and pepper to a high-powered blender (such as a Vitamix). Top with steamed veggies and puree in a until smooth, about 2-3 minutes. If you have a smaller blender, you may need to do this in batches, please be careful with hot contents in a closed blender!
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If you want the soup thinner, add a bit of reserved cooking liquid. Season to taste with additional salt, pepper, lemon juice etc and serve!
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Note
if you want to bump up the protein, feel free to add your favorite protein of choice - cooked beans, shredded chicken, hemp seeds or cooked quinoa if you'd like!
