Squash Soup

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(serves 4)  

  • 1 lb. squash, Kabocha or acorn, peeled and cubed
  • 4 cups of water
  • 1 medium potato, cubed
  • ½ yellow onion, diced
  • 3 tablespoons of Evoo
  • 1 pinch of nutmeg
  • Salt (to taste, optional)
  • 4 tsp. of parsley, chopped

Peel and cube the squash. Kabocha squash has a very hard skin and it’s easier to peel it if you first cut it in slices, remove the seeds and peel it with a potato peeler.
Sauté the onion in oil until it turns golden brown. Add the cubed squash, the cubed potato, salt, and a pinch of grated nutmeg. Stir, add the water and cook for 45 minutes, checking that the soup doesn’t become too thick. If it does, add more hot water.
Blend with an immersion blender. Right before serving it, sprinkle a teaspoon of chopped parsley on each bowl.
This soup freezes very well.

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