My winter squash recipe
Whether it’s being on the road or having a particularly demanding schedule, I like to have soups on hand.
One of my favorite soups is squash-based soup. As you know there are several varieties of squash. I used summer squash for this recipe. I usually like to make enough soup that I can immediately freeze in single-serve batches.
Ok so I’m starting something new here, sharing some of my favorite recipes. Now full disclosure, I’m no gourmet cook, but I do like to rustle up some quick meals. For me, this is especially important given that I was on the road for the last five years living out of hotel suites. I’m primarily plant-based although I do eat fish and eggs.
Preparation time for my winter squash recipe under 30 minutes
2 summer squash
1 tablespoon of turmeric
1 medium-sized red onion
1 clove of garlic
1/2 cup of avocado or olive oil
1/2 teaspoon Himalayan salt
1 tablespoon ground black pepper
1-2 habanero peppers (optional. I love my stuff spicy)
1 bell pepper
- Peel and slice up squash in cubes. Place in a saucepan and bring to a light boil until soft. About 10-15 minutes. Drain most of the water, leaving about 1 cup.
- Transfer to a blender or food processor and blend into a soft medium thick paste.
- Chop up onions and garlic and set aside.
- Heat up oil in a medium saucepan.
- Add onions, stirring frequently until soft.
- Add garlic, salt, and turmeric, stirring frequently on low.
- Stir in squash paste into saucepan, maintain heat on low. Allow to come to a slow boil constantly stirring.
- Add in habanero and bell peppers and let simmer for an additional 5 minutes.
Serve into a soup bowl, garnish with a twig of parsley or cilantro if you’re so inclined. Enjoy!
•Dr. Eno is a medical doctor and can be reached at [email protected]