November 21, 2011

In the Kitch: Meatless Monday Winter Squash Soup

You can never go wrong with soup especially when your hands are like icicles... yes it gets that cold in California, too - ;) Yesterday's lunch consisted of butternut squash, kabocha squash, some onions, a dash of spices and some pinches of salt all blended together to make one healthy and yummy soup.

Mixed Winter Squash Soup

1 large onion, diced
1 large celery rib, diced
1/2 medium kabocha squash, peeled and diced
1 medium butternut squash, peeled and diced
1 large carrots, diced
2 tsp. of fresh grated ginger
1 pinch of salt

Heat 1 tblsp EVOO in a medium sized pot over medium heat, then throw in the onion, celery, ginger and carrots. Saute until the juices are released, then add the butternut and kabocha squash.

Add approximately 5 cups of water, bring to a boil, then reduce to a simmer for 20 minutes.

Transfer the mixture to a blender in batches and blend until smooth. Return the blended mixture to the pot, and season to taste with salt. Simmer for another 5 minutes and serve!

You could also add some curry powder & cumin to give it a little kick. I was out of curry powder so I used chili powder instead. Gave it a great flavor!
The consistency is pretty thin but that didn't bother me at all. I can't wait to enjoy some of this for lunch! If you make this, please let me know your thoughts.


  1. mmm yummy! i just bought some butternut squash to make soup :-)

  2. Yumm!!! I'm sure my little girl would love this. I like your recipes, simple, easy, no fuss at all. Just what I needed.