If you were following my stories yesterday you saw the two beautiful squash that I was making soup with. One was a green pumpkin and the other was a butternut squash. I also added in a few parsnips I had laying around. The recipe I used was adapted from @amychaplin cookbook Whole Food Cooking Everyday. If you don’t own this cookbook I highly recommend it. 

🍲 This soup is so versatile and so simple to make. I have made it many times and I always end up using different root vegetables and all different varieties of squash. I love using whatever I have on hand because it makes it taste like a different soup every time. 

🍲Make sure you save your seeds! They taste amazing roasted as a snack or as a topping for your soup. (I’ll post the recipe for them soon!)

🥗🍲 Soup is one of my favorite dinners. You can serve it with a salad and a piece of hearty whole grain bread and feel completely satisfied.  

🍲 🥗🍞 Do you love this combo too? Let me know in the comments to let me know what you like to pair with your soup!

Ingredients

1 small green pumpkin, peeled and cut into 1-inch dice

1 small butternut squash, peeled and cut into 1-inch dice

5 small parsnips, peeled and cut into small chunks

2 tbsp coconut oil

1 medium yellow onion, diced

6 garlic cloves, minced

2 tsp sea salt

6 bay leaves

6 cups filtered water

Freshly ground black pepper

1. Warm the oil in a dutch oven over medium heat. Add the onion and cook until just beginning to brown about 6-8 minutes.

2. Stir in the garlic and salt and cook for a few minutes until the garlic is fragrant.

3. Add the squash, pumpkin, parsnips, bay leaves, and water.

4. Bring soup to a boil, cover pot, reduce heat, and simmer for 15 minutes or until vegetables are tender. Check them with a fork.

5. Remove bay leaves and add in pepper.

6. Use an immersion blender or an upright blender to puree soup until it is smooth.

7. Season with salt and pepper.

8. Serve immediately and enjoy!

*You can substitute other squash, root veggies, or pumpkins and the soup is still amazing! Use whatever you have on hand. You want to have about 4 1/2 pounds of whatever veggies you are using.