Terrible to Tasty Squash Soup

Hello, tender friends!

Does the world really need another squash soup recipe? I’ve typically viewed squash soup as glorified water, and the truth is that my first batch wasn’t great. So I cheated. I cheated! I added bell pepper and tomatoes to my second batch, and the results were delicious. Maybe it doesn’t count as squash soup anymore, but it beats glorified water.

(Here I am, just a grateful laborer in God’s garden).

This recipe can also easily be both keto and paleo, depending on what you need!

Here’s what I did:

Cut two large squash into chunks, salt with a tablespoon of salt, and set in a strainer over a bowl to drain the water out for at least an hour. I know, I know, there are squash recipes out there that call for actually adding water. This is madness to me.

I did my water-draining trick and I recommend it. (We use Himalayan and Celtic Sea Salt for its mineral content. I know there are people out there who say these salts aren’t really healthier, but we notice the difference when we buy high-quality brands).

Dice three large onions, two bulbs of garlic, a green bell pepper, and two large tomatoes. Yes, you read that correctly, two bulbs of garlic! While I’ve lost track of it over the years, I read a study conducted in Japan about injecting cancerous breast cells with garlic when my mom was first diagnosed with cancer. The garlic blew the cancer cells into smithereens. Please eat your garlic, friends!

Sautee the onion, garlic and squash with three bay leaves cut in half in half a stick of butter. You can use avocado oil in its place to make this paleo friendly, but the butter on squash is worth it if you’re not paleo. I sautéed this for about 15 minutes, or until the onions were lightly golden brown.

Add in the tomatoes and pepper with as many Italian herbs as you can get your hands on. I used oregano, thyme, and basil, but would have loved to add rosemary if I’d had enough. I harvested multiple stems of each, probably the equivalent of $6 worth of each if I’d bought at Kroger.

Add bone broth! My love, my flavor base for every soup. Add enough to cover all the vegetables and herbs.

Cover with a lid and let the flavors meld on medium-low for fifteen minutes. Check to ensure all veggies are soft, then blend with an immersion blender.

That’s it! Easy, and while I feel like our veggie fritters made with squash are more exciting, this fed little Cub for breakfast all week. I highly recommend adding some hot peppers also, which I realize is just making this a liquid version of this recipe, but I left them out because little Cub doesn’t like hot peppers.

If you’re not paleo, adding some shredded cheese also puts this over the top!

Here’s my mom moment for this dish: Cub woke up asking for this soup every day. Feeding your child bone broth prepared with veggies from your own garden, and veggies and herbs from your own garden is a shot of joy every day. I do a little dance inside as I watch my child consume his organic, liquid nutrition. I’m incredibly blessed to be able to do this for him, and I don’t take it for granted.

Ok, thanks for visiting today, tender friends! I’ll be sharing my post on the health benefits of weeding on Monday!

Thank you for sharing!

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