Squash & Vegetable Soup
Posted: | Categories: Recipes | Tags:soup vegan
Squash & Vegetable Soup
Rated 5.0 stars by 1 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
I love rich, hearty soups filled with vegetables. You could make this soup to clean out the fridge and use up whatever vegetables you have on hand, or mix and match your favorite fall produce. Have you seen koginut squashes at the market? These tiny squash look like baby butternuts, but I find them to be so much more flavorful. The trick is to add the squash and zucchini at the end so they cook, but don’t get overcooked.
The size of the chop for the mirepoix doesn’t matter as much for this one because you’re going to blend it anyway, but the zucchini and squash should be about the same size so you get the perfect bite in every delicious spoonful.
Ingredients
- 3 celery stalks, chopped
- 1 large carrot, cut into coins
- 1 onion, chopped
- 2 Yukon gold potatoes, chopped
- 3 tablespoons olive oil
- 8 garlic cloves, chopped
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 medium zucchini, chopped
- 1 koginut squash, cut into 1” pieces
For the topping
- 2 garlic cloves, grated with a microplane
- 2 tablespoons olive oil
- 1 cup breadcrumbs
Directions
Heat the olive oil in a stock pot and add the celery, carrot, and onion.
- Let the veggies cook over medium heat and season with salt and pepper. Cook for 5-10 minutes, until the vegetables soften.
- Add the potatoes and garlic to the pot and cook for a few minutes.
- Pour in the vegetable broth and 4 cups of water. Stir in the spices and bay leaf and bring everything to a boil.
- Once the soup has simmered, remove the bay leaf from the pot.
- Blend the soup with an immersion blender until smooth. Add the squash and zucchini and let cook until they’re soft, but not overcooked. Taste and season as needed.
- To make the breadcrumb topping, add the garlic and olive oil to a skillet over medium heat. Add the breadcrumbs. Toss occasionally, so the breadcrumbs don’t burn, and cook until the breadcrumbs are toasted.
- Serve the soup with the breadcrumb topping and eat immediately, before the breadcrumbs get soggy.
Recipe Note
What You’ll Need
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