Squash Zucchini Soup
Ingredients
- 1-2 tbsp extra-virgin olive oil
- 1 large onion diced
- 12 cups water or vegetable srtock
- 4 cups cooked butternut squash puree
- 5 medium unpeeled zucchini cut into 1-inch pieces
- salt and pepper to taste
Instructions
- In a large stockpot, heat oil over medium-high heat.
- Sauté onion in oil until tender.
- Add water and bring to a boil.
- Add squash and zucchini.
- Bring mixture to a boil, lower heat and simmer partially covered for 1 hour.
- Blend mixture with immersion blender.
- Add salt and pepper to taste.
Notes
I like to roast my squash whole and scoop out the insides for this soup. If you aren’t a fan of squash or don’t have any in the house, replace it with sweet potato. It will have the same feel and a similar taste. Add a little chili powder to this soup for an extra kick.
Photo by Michelle Manzoni