When fall approaches, I always feel the urge to start decorating my house and front door with pumpkins, hay, cute fall-colored ribbons and wreaths, scarecrows, and corn. I love this period of the year, when all the leaves change and nature gives its last blast of colors before winter comes. I also start finding more pleasure in cooking warm and comforting food, and bringing some of these colors to the table! Orange, especially, is a lovely bright color that represents strength and endurance. The spectrum of this sunny color can enhance a bright and energizing mood as well as richly warm the comforts of home. And the healthy aura of orange doesn’t stop there – thanks to the plethora of nutrients associated with orange-colored fruits and vegetables, consuming them can help your overall health. The abundance of antioxidants, vitamins, fiber and phytonutrients in orange foods are good for your skin, eyes and heart, and they may also decrease your risk of cancer.
If I haven’t convinced you to try this recipe by listing all the good effects of orange food (here more specifically, the 10 reasons orange food is good for you), well, at least try this soup for the following two reasons:
- because after Halloween, or rather, in between the Halloween candy and Thanksgiving pie😉 you will need to depurate yourself or perhaps just like to look and feel your best going into the Christmas holidays, and eating this low carb (but absolutely delicious) soup will help cut down the daily calories. (This soup would be perfect to alternate with my other favorite vegetable soup to achieve this health goal.)
- because it is really delicious, creamy, quick and easy to make, and, especially this time of the year, absolutely cheap, with squash and other such vegetables in-season!
About the cooking time: to cook the vegetable soup takes no more than 30 minutes, but you’ll need a little bit of extra time before, to chop the veggies.
INGREDIENTS for a 1/2 gallon pot
1 big sized white onion, finely chopped
1 big carrot
2 medium sized yellow squash
1 medium sized butternut squash
2 tbs. olive oil
sea salt to taste
2 tsp. dried or fresh rosemary (plus a pinch to dust each serving)
1 vegetable bouillon (you can find it in the organic section of the grocery store)
parmesan cheese (for dusting)
1/2 gallon of water
optional: 1 Tbs. cream cheese per bowl
Start by washing and cutting all of your vegetables. Peel and chop both the onion and carrots. Clean up the butternut squash by taking away the hard skin (being careful not to cut yourself!), scooping out the seeds, and cutting it into little cubes. Leave the peel on the zucchini and chop these as well.
In a big pot (I use a steel one), heat about 2 Tbs. olive oil on medium heat. Add the chopped onion and cook until translucent, and then add the chopped carrots.
Wait a little until the carrots brown with the onion, stir a few times and then add the chopped yellow squash and butternut squash.
Let the vegetables cook few minutes and then cover with the water, add the vegetable broth seasoning (buillon), and the rosemary .
Cover the pot with the lid and as soon as the water starts boiling, put the pot at lower heat for not more than 30 minutes.
Your soup is ready!
Actually, since the best characteristic of this soup, in my opinion, is its velvety consistency, before serving, I recommend blending it with an immersion blender to make it nice and creamy…
Considering the amount of water you use, and all the vegetables, you will obtain enough soup to eat all week (unless you are a 10-person family ;-)). If refrigerated, this soup can keep up to a week, and can be frozen too.
When you serve it, remember to offer at least one tablespoon per soup bowl of the best grated parmesan, and (for whom like the idea), a dusting of black pepper.
LEARNT IT, MADE IT, LOVED IT!
TIPS: – If you are not struggling with calories, once you’ve blended the soup, dish up what you wish to eat immediately, add 1 Tbs. cream cheese, and let it melt before serving the soup. It will turn the soup into a sweet, irresistible cream!!!
– What is really great about this soup is that you can make it anytime of the day, and just reheat it before your meal.
-Even if I prefer my soup just dusted with parmesan cheese, when dinner time comes close I usually cook inside the soup some small pasta (i.e. rigatini, small soup shells, or Acini di pepe) so it will be more sustaining for the rest of the members of the family (men’s bellies are not so easy to fill up!)😉.
– Be aware of one thing: once frozen and thawed, the taste of the soup won’t change, but it won’t be as creamy and velvety as it was fresh.
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