In these cold days, there is nothing better than a warm and healthy soup plate. Vegetable soup is quite simple to prepare and have a lot of nutrients.
I’ve made this soup for years. This recipe was a suggestion from my nutritionist to help me lose weight. The main ingredients are pumpkins, zucchinis, tomatoes, onions and carrots. But if you want, you can add others vegetables to increase the taste, as celery, chayote and green beans. I like to top it with collard green, green onions and parsley, for example.
My husband likes to eat some protein source during the meal. For all this years, we have tried a lot of sources, like cottage cheese or quinoa flakes. Those are very light and you just have to mix them within your soup before eat. But definitely my favorite one is chicken (boneless breast, preferably). Instead of cooking the chicken in the soup, I like to prepare the chicken separately, braised with olive oil, onion, garlic, tomatoes and paprika. I don’t recommend turkey or beef. That combination is not good for this soup!
I love to dip some bread slices in the soup. The French bread is perfect for that. I made one to eat the soup, but this bread is very delicious and deserves its own post!
2 acorn squash
Cut the acorn squash in half through the stem end and place, cut sides down, on a baking pan lined with parchment paper. Bake in a preheated 350°F oven until a skewer pierces the flesh, about 25 minutes. Scoop out the seeds, scrape the flesh from the skin and set aside.
In a stock pot, brown the onions in olive oil. Either simmer the vegetables, water, and salt together, partially covered, for 20 to 30 minutes until the vegetables are tender. Puree soup with a blender. Adjust seasonings to taste. Garnish each serving with sliced green onion tops and black pepper, if desired.