Triple Squash Soup

 Triple Squash Soup

Squash is back on Seriously Soupy! This time around I not only used the standard butternut squash, but added some yellow and green squash to create. This soup also has a bit of kick with some red pepper, along with a savory bite from the fresh basil. I also ended up using this blend as a base for a pasta sauce that could also be added to rice, cous cous or grains! Enjoy!

Triple Squash Soup
Ingredients:
4-6 cups of water (approximately)

1 whole butternut squash
2 yellow squash
1 green squash
1 yellow onion, chopped up
1 tablespoon of minced garlic (from a jar)
1 tablespoon of olive oil
1 teaspoon of red pepper flakes
2-3 leaves of fresh basil, cut up
2 tablespoons of parmesan cheese
pinch of salt
pinch of pepper

Directions:
Add the water to a pot. Cut up the onions and add it to the pot, along with the minced garlic. Peel the skins from the various squashes, cut them into small squares and add them to the pot when boiled. Cover and let cook for 20-30 minutes. Cut up the fresh basil and add to the pot, along with the red pepper, cheese, salt and pepper. Turn off the flame and blend together with a hand mixer. Enjoy as is or add to pasta or rice!

Seriously Soupy Serena