But that’s not the point. The point is that grated zucchini makes an excellent soup.
Let me back up a little (pun totally intended).
We bought some amazonian zucchini from the Farmer’s Market and have been living the zucchinous version of The Enormous Turnip all week: A to Z Cake, Zucchini bread, Zucchini Chili, Zucchini juice, et. al. Last night, I was in the mood for something with a bit more zing so I (read: my husband) grated a bunch of zucchini for some soup. This is how I learned of the effects of zucchini juice. Curious as to how it might taste, I (read: my husband) squeezed the juice out of the grated zucchini and I (read: I) drank it - and then spent some time catching up on old periodicals in the “library”.
Enough of that.
This soup is spectacular. It is the perfect juxtaposition of Fall and fiesta, warmth and whimsy. You can quickly prepare it at home to thaw your chilled autumnal bones or garnish it with some warm tortillas, cilantro, and lime to serve at a dinner party. Either way, it is sure to add some spice to your meal!
P.S. It goes without saying that the soup is just as good, albeit no longer spicy, if you omit the chipotle chiles.
Spicy Squash Soup
Serves 4 generously
Ingredients:
1 T. grapeseed oil (or whatever oil you like to use for sautéing)
1 c. chopped yellow or white onions (about 1 large onion)
6 cloves chopped garlic
3 1/2-4 squares Edward & Sons Bouillon Cubes plus 4-6 c. water or 4-6 c. broth (I specified Edward & Sons because it is gluten-free and MSG-free and cheaper than boxed versions)
6 c. grated zuccini (You might wish to squeeze the juice out of it to put in a smoothie or drink straight or you can leave the juice in -- if you leave the juice in, reduce broth/water by about a cup to start and then you can add more broth/water to your desired consistency if necessary)
1 1/2 c. grated potato (about 2 small potatoes)
1 3/4 c. canned pumpkin (this is a small can)
3 c. chopped spinach
4 T. chopped cilantro, plus more for garnish if desired
juice of 2 limes
chopped chipotle peppers to taste (we get jarred chipotle peppers); start with 1 and then add more to taste
1 t. dried thyme
1/2 t. dried sage
1 T. ground cumin
Warm soup pot on medium. Add oil and onions. Saute until translucent. Add garlic and saute 1-2 more minutes. Add all ingredients except spinach, lime, and cilantro. Bring to a boil and simmer 20 minutes. Add spinach, lime and cilantro and stir in to warm. Serve. Garnish with more cilantro, a lime wedge and tortilla chips if desired.
