Vegetarian Soup for the Soul


1 sweet dumpling squash, baked*

1/2 sweet onion, diced

2 carrots, chopped

2 celery stalks, chopped

1 garlic clove, minced

piece of fresh ginger about an inch thick, zested or grated

1/2 cup fresh parsley, chopped

1 Tbsp. olive oil

Sea salt to taste

* To bake the squash, I cut it in half, scraped out the seeds, and baked it upside down in an inch of water at 4oo degrees for an hour. It made about one cup of squash. Sweet dumpling squash has a delicate and sweet taste that works wonderfully for this soup, but if you can't find one, I'm sure any type of winter squash, like an acorn or butternut, would work fine too.


  1. Heat the olive oil in a pot over medium heat. Add the onions and garlic, and saute until just beginning to turn translucent, about 2 minutesĀ 
  2. Add the carrots and celery. Saute another 2-3 minutes.
  3. Add 4 cups of water. Add the ginger into the soup.
  4. Bring to a boil. Turn to low and simmer for 3o minutes with the top on.
  5. After the soup has simmered, put the squash in a blender with 1 cup of the cooking liquid. Blend until even. Add to the soup and stir in.
  6. Add parsley. Add salt to taste. Simmer another 5 minutes

Serves 4

Find the original recipe at The Daily Dietribe