By Heather Nicholds
There’s starting to be a chill in the air around here, and that means it’s soup time! I used the basic outline of this sweet potato soup to make a lemon-dill squash soup for lunch today. It warmed us up instantly.
I started with half of a sweet onion, half of a very large squash from a friend’s garden, and a couple of cloves of garlic, minced. I put them in a pot with water, Herbamere (the spicy variety) and a tablespoon of lemon juice to cook for about 15 minutes.
Once the squash had softened a bit, I stirred in about a tablespoon of nutritional yeast, a teaspoon of dill, a teaspoon of onion powder, and a quarter teaspoon of paprika. Those measurements are approximate, I didn’t measure exactly.
Just before serving, I stirred in some finely chopped cabbage and let it wilt for a few minutes, with the heat turned off. I used savoy cabbage, but any type or other green would work.
I didn’t blend this soup, like I did the sweet potato soup, I just let the squash partially dissolve and the rest of the veggies stay chunky. I also purposely cut the squash with some smaller and some larger pieces, so that the smaller pieces would cook faster and dissolve but the bigger pieces would stay solid and give the soup some extra texture.
To serve, I topped it off with some fresh chopped parsley and pumpkin seeds.
What’s your favorite warm soup? Let me know below 🙂