music: “airplanes” by Local Natives
Hopefully everyone had a wonderful holiday! It is snowing here in the northeast, so it’s the perfect weather for soup! A few weeks ago, I had this delicious triple squash soup for lunch at Whole Foods. Knowing I would have to recreate it for myself, I snapped a quick picture of the ingredients before leaving.
I have always wanted a spout for olive oil. I think it will really be helpful in getting the hang of the drizzle of olive oil, rather than having to measure it out. I really envy all those home cooks who can do it all by eye.
By the way, I love espresso, especially freshly roasted beans straight from the coffee roasters themselves. You can see the remains of the beans I brought home from my last trip to California.
Heat a drizzle of olive oil over medium-high heat in a large stock pot. Then add two chopped carrots, two chopped celery stalks, one chopped onion, and salt and pepper. Saute for about 5 minutes.
Once this has cooked down a bit, add in one chopped acorn squash, one chopped butternut squash, and one small, chopped pumpkin. Saute this for about 10 minutes.
Next add 1 teaspoon of ginger, 2 tablespoons of maple syrup, and one tablespoon of brown rice syrup. Let this cook down for about five minutes.
Then add enough water to almost cover the vegetables.
Turn the heat down to medium and let this cook partially covered until the squash are very soft. This will take about 20-30 minutes.
Next add chopped parsley and season with salt and pepper.
Triple Squash Soup
Drizzle of olive oil
2 Carrots, chopped
2 Celery Stalks, chopped
1 medium Onion, chopped
Salt and Pepper
1 acorn squash, seeded and chopped
1 butternut squash, seeded and chopped
1 small pumpkin, seeded chopped
1 teaspoon ginger
2 tablespoons maple syrup
1 tablespoon brown rice syrup
(*note: brown rice syrup is used to add sweetness; if you don’t have it you can simply omit it, or substitute another sweetening agent like agave syrup or brown sugar)
1/4 cup parsley
Heat drizzle of olive oil in large stock pot over medium-high heat. Add carrots, celery, and onion. Saute for about five minutes, or until onion is translucent. Add squash and pumpkin and saute for about ten minutes. Then add ginger, maple syrup, and brown rice syrup. Saute for another five minute. Than add enough water to almost cover the vegetables. Lower the heat to medium and partially cover. Let this cook for about 20-30 minutes or until the squash is very soft. Next, puree the soup and add parsley along with additional salt and pepper to taste.