Are you ready to transform ordinary vegetables into a creamy, soul-warming masterpiece that will make your taste buds dance? Elizabeth's Three Squash Soup is not just another recipe—it's a culinary adventure that turns humble squashes into a luxurious, velvety symphony of flavors that will have everyone at your table begging for seconds! This incredible soup proves that healthy eating can be incredibly delicious and exciting.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup butternut squash, peeled and cubed
- 1 cup zucchini, chopped
- 1 cup yellow squash, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Peel and cube the butternut squash, chop the zucchini and yellow squash, and finely chop the onion. Mince the garlic cloves.
- In a large pot, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the cubed butternut squash, chopped zucchini, and yellow squash to the pot. Stir well to combine all the vegetables with the onion and garlic.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low and add the thyme, salt, and pepper to taste.
- Cover the pot and let the soup simmer for about 20-25 minutes, or until the squash is tender when pierced with a fork.
- Once the vegetables are cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious as the soup will be hot.
- After blending, return the soup to the pot if needed, and adjust the seasoning with more salt and pepper if desired. If the soup is too thick, you can add a bit more vegetable broth to reach your desired consistency.
- Serve the soup hot, garnished with a sprinkle of fresh thyme or a drizzle of olive oil if you like. Enjoy your delicious Elizabeth's Three Squash Soup!
Tips
- Choose Fresh Squash: Select firm, vibrant squashes without blemishes for the best flavor and texture.
- Blending Technique: When using an immersion blender, tilt the pot slightly and blend in a circular motion for the smoothest consistency.
- Seasoning Secret: Taste and adjust seasonings gradually. The thyme adds a subtle earthy note, but don't be afraid to experiment with herbs like rosemary or sage.
- Consistency Control: If your soup is too thick, add warm vegetable broth. If too thin, let it simmer uncovered to reduce.
- Garnish Creatively: Try topping with toasted pumpkin seeds, a swirl of cream, or crispy sage leaves for extra texture and visual appeal.
- Make-Ahead Magic: This soup freezes beautifully for up to 3 months, making it perfect for meal prep!
Nutrition Facts
Calories: 75kcal
Carbohydrates: 15g
Protein: 3g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
