Spicy Squash Soup

[From The PPNF Kitchen]

2-4 Servings

Ingredients

1 med. delicata* squash, peeled, seeded, cut in 1 in. cubes
1 clove garlic, chopped
1 tsp. dried dill or fresh dill, basil, or rosemary to taste (optional)
1½ – 2 cups filtered water
½ – 1 zucchini, sliced or diced
Cayenne to taste
1 stalk celery, chopped
½ tsp. rapunzel vegetable broth* or 1/4 tsp. unrefined sea salt
2 – 3 broccoli florettes w/stems, chopped
¼ red onion, chopped
1 – 2 Tbs. olive oil

Directions

Heat olive oil in bottom of soup pot.
When hot, add onion, garlic and fresh herbs (if used).
Stir gently until translucent.
Add other vegetables and toss briefly to coat.
Add water slowly.
Heat to just below boil.
Add all other seasonings.
Simmer gently for about 20 minutes, or until all vegetables are tender.
Pour all ingredients into blender.
Blend until smooth.
Place hot soup in serving bowls.
Top each with a pat of butter and about 1 Tbs. of grated raw cheese (or 1/2 Tbs. raw cream).
Serve immediately.

Variations:

*One tablespoon mellow white miso may be substituted for the vegetable broth powder.
Do not cook miso – add it to the soup when blending. *May substitute acorn or butternut squash for the delicata.
Kabocha may also be used, however it is much sweeter and more dense.

About the Author

Miriam Ballonoff Bach, MA, has over seventeen years experience in nutrition and food service, including owning a restaurant and a whole foods lunch delivery service. She facilitates whole foods preparation classes and nutritional lectures for PPNF and at the Optimum Health Institute in San Diego, California.