Tres Squash Soup

Three squash soup and Serrano peppers make for a delicious and healthy spicy soup. Because I used oregano, cilantro and chile peppers you could say this has a Mexican flavor profile.  The three squash are Zucchini, Summer/Yellow Squash and Mexican Squash. The Serrano peppers are medium to hot and I choose to leave the seeds  and the membranes in so this added heat as well. I really like adding veggies of different colors and using  these three squash did just that. Now let's get chopping!

Ingredients:
2 medium each Zucchini, Yellow Squash,  Mexican Squash chopped
2-3 stalks celery, chopped
3-4 garlic cloves, chopped
1 purple onion, chopped
2-3 Serrano Peppers, to taste, finely chopped
1 handful of cilantro, chopped
salt and pepper to taste
1 teaspoon oregano
5-6 cups vegetarian broth
1/8 teaspoon cayenne pepper
salt and pepper to taste

If you don't have fresh chile peppers or if they are to hot for you please use 1-2 can green mild peppers, drained. Replace 1 teaspoon of dried cilantro if you don't have fresh.

In large soup pot add a drizzle of olive oil, garlic, onion and peppers. Saute for 5 minutes stirring a few times. Add celery and continue to cook for 5 additional minutes. Add squash and seasonings , cilantro and broth. Bring up to a light boil and then turn down and cover until squash are softened but still a bit firm about 20-25 minutes.  Taste and adjust seasoning. Serve warm. Optional: serve with a tablespoon sour creme per serving if soup is a bit to spicy or if you just want to add some richness.

To your good health,



Jan

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