Ok, I know what you are thinking....this squash soup looks funny...it is GREEN (just like your soul....no just kidding!) Anywho...yes this is a GREEN squash soup because it is chalked full of all the happy goodness that should be in a creamy delicious soup! This has spinach, and roasted cauliflower and squash...it is so yummy and creamy and DELICIOUS...did I mention delicious??? Just making sure!
This Squash Soup is great for a make ahead meal and quick weeknight dinner.
This Squash Soup is great for a make ahead meal and quick weeknight dinner. It is so healthy and oh...did I mention it is DAIRY FREE?? Yes...this is a creamy dairy free soup!
Ok have I checked enough boxes yet? Who is ready to get cooking?
Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!
Scrumptious Squash Soup
Thyme till Dinner: 1 Hr
Tools:
Baking Sheet
Parchment Paper
Large Soup Pot
Vitamix, or Blender, or Food Processor, or Hand Held Blender (ok…something that blends!)
Wooden Spoon
Tin Foil
Ladle
Spatula for scraping out the goodness
Keep It Simple | Just The Basics:
1 Can Pumpkin Puree
1 Head Cauliflower
1 Yellow Squash
1 Medium Onion
1 Carrot
3-4 Cloves Garlic
3 Stalks Celery
2 Cups Spinach (IE: 2 Good Sized Handfuls)
4 Cups Milk or Milk Substitute
2-3 Cups Broth
Olive Oil
Thyme
Salt
Pepper
Thyme For Mine | Make it With Me:
1 Can Pumpkin Puree
1 Head Cauliflower
1 Yellow Squash
1 Medium Onion
3-4 Cloves Garlic
1 Carrot
3 Stalks Celery
1 Medium Pear (I used Asian)
2 Cups Spinach (IE: 2 Good Sized Handfuls) (Sub kale if you don't have spinach)
4 Cups Almond Milk
2-3 Cups Low Sodium Chicken Broth
Olive Oil
2 Bay Leaves
1/2 TSP Smoked Paprika
1/2 TSP Fenugreek
2-3 TBSP Thyme
Salt
Pepper
Direction Thyme:
1. Preheat oven 425
2. Pull almond milk out of fridge to warm up to room temperature
3. Cut top off of garlic bulb (I used one that already had some bulbs removed for previous use)
TIP: Roast a whole bulb of garlic and save the remaining cloves for a quick smear on toast or for another dish
4. Place Garlic on tinfoil and drizzle olive oil on top then gather tinfoil up around making a packet
5. Remove stalk from cauliflower and cut into "stakes"
6. Peel and Quarter onion
7. Cut Squash in 3rds and quarter
8. Place parchment on baking sheet
9. Spread prepared cauliflower, squash, & onion on baking sheet
10.Drizzle with olive oil & Season with salt & pepper
11. Place garlic packet on baking sheet
12. Throw in oven for 30 minutes
13. Dice carrot & celery
14. Heat large sauce pot over medium-low heat, I used my Le Cruset
15. Drizzle a few circles of olive oil into sauce pot
16. Add diced celery & carrots to sauce pot
17. Season celery & carrots with 2 pinches of salt & 3 pinches of pepper
18. Stir often to prevent burning, you want them to soften not crisp so watch your heat. You also may need to add a little more olive oil as the vegetables cook down
TIP: Add 2 TBSP butter during the softening if you want an extra rich flavor
19. If vegetables finish before celery & carrot softens, add onion to pot
20.Once celery & carrot are mostly soft add remaining vegetables
21. Open packet of garlic & squeeze garlic from pods into pot
22. Reduce heat to low
23. Break up larger vegetables with spoon
24. Add Smoked Paprika & Thyme
25. Let vegetables cook down a little more, about 5 minutes, stirring to prevent burning
26. Roughly cut up pear & remove seeds
27. If using a blender, add 2 cups almond milk to bottom of blender (If not add all to pot and use hand held blender
28. Add pumpkin puree to blender
29. Add vegetable mixture to blender
30. Start on lowest setting and begin blending, if it doesn’t begin to break down add remaining almond milk
31. Slowly increase speed to the highest setting and blend until fully incorporated
32. Turn off and pour mixture back into pot scraping out as much as possible
33. Add chicken broth, spinach, & pear to blender (In that order)
34. Start on low and work the blender up to high until smooth
35. Pour mixture into pot & stir until fully incorporated
36. Season with salt, pepper, & more thyme if needed
37. Allow to simmer for 10 - 20 minutes stirring occasionally
Pair with a Caprese & Prosciutto sandwich or panini
Serve & Enjoy
