Comforting Squash Soup

October 30, 2019

This recipe was created and inspired by my love of all things autumn; the abundance of fall/winter vegetables, the “warm hug” a bowl of soup can give on a cold night and the colour orange of the season. I had a few different types of vegetables kicking around the fridge, so I decided to throw them together and crossed my fingers that my recipe would pull through. Luckily it did, as my 13-year-old daughter (who tends to be quite picky!) thoroughly enjoyed it and has since asked me to make it again.

I decided to add the acorn squash because of its high nutrient content and its benefits. Acorn squash contains Iron, Magnesium and Manganese. It also contains Vitamins A, B6, C and Thiamin. Acorn squash’s benefits include but are not limited to, its immunity-boosting qualities help in the prevention of cancer, heart attacks, atherosclerosis, diabetes and the development of cataracts. It also aids in constipation and helps in lowering blood pressure.

Needless to say, acorn squash is an overall nutritious vegetable that not only tastes yummy but is versatile. It can be boiled, roasted, added to soups, chillis, stews and salads!

I hope you find this recipe easy to make, but most importantly delicious! Happy cooking!

Comforting Squash Soup

Ingredients

  • 1 small cooking onion, chopped
  • 2-3 garlic cloves, chopped
  • 1 tbsp. of olive oil
  • 4-5 yellow flesh potatoes, chopped
  • 3 medium-sized carrots, chopped
  • 3 celery stalks, chopped
  • ½ an acorn squash, peeled and chopped
  • 6 cups of vegetable stock
  • Salt and pepper, to taste
  • 1 tbsp. of turmeric powder
  • 1/8 tsp of cayenne pepper (optional)

Instructions 

  • In a medium-sized pot over medium heat, warm the olive oil.
  • Add the onion and garlic, simmer gently till onion is translucent, about 4 minutes.
  • Add the potatoes, carrots, celery and squash, cook for another 5 minutes. Add the turmeric, and salt and pepper to your liking.
  • Add the vegetable stock to the veggies, and turn up the heat to medium/high heat. Cook the veggies until tender.
  • Once the veggies are cooked, turn off the stove and set the soup aside for approximately 5 minutes to cool down.
  • Pour the soup contents into a blender and puree until smooth. Add the cayenne pepper (optional) and blend till the pepper is well mixed.
  • Ladle soup into bowls and enjoy!

About the Author

Lilian Arraial

Vegetarian and Plant-Based Nutrition

Brampton

My name is Lilian and I am a wife and mother to two children. Since becoming plant based, I have developed a passion for a...

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