Squash Soup


1 T. olive oil
3 cloves garlic, minced
1 medium squash, peeled, diced (use kabocha, pumpkin, zucchini, or any kind)
4 medium carrots, washed and diced
2 medium leeks, washed and diced
2 potatoes, peeled and diced
1/4 c. tomato paste
4 quarts vegetable stock or water
1 c. soy milk (optional)
1 t. curry powder
1/2 t. cardamom
1/2 t. coriander
1/2 t. salt or to taste
parsley sprigs


In large pot, heat oil and sauté garlic until clear. Add squash, carrots, leeks, potatoes, and stir in oil; cover and heat for 15 minutes; stir once or twice. Add tomato paste and vegetable stock. Bring to a boil; reduce heat and simmer for 45 minutes. Add soy milk, curry powder, cardamom, coriander, and salt; simmer for 15 minutes. Remove from heat and purée. Flavor is best if made the day before. Serve hot, garnished with parsley sprigs. Serves: 8.

Nutritional Information:

Calories per serving: 131; protein: 8 grams; carbohydrate: 20 grams; fat: 3.3 grams; sodium: 939 milligrams; vitamin A: 6,158 IU; fiber: 5.9 grams.

By Barry Glendrange, Redlands, California

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