Paleo Recipes – Cavegirl Cuisine

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Spicy Summer Squash Soup

Spicy Summer Squash Soup

If your garden is overflowing with squash, this Spicy Summer Squash Soup is a great change from your regular squash routine of recipes!

This soup has a little kick to it. If you don’t like the heat, you can reduce the red pepper flakes to 1 teaspoon or eliminate it all together.

Also, this is a very versatile recipe. Some of my Facebook friends had some great suggestions of adding either chopped chicken or sausage…I love these variations! A possible substitution could be cilantro for the parsley ~ I think I’ll try this next time!

Other Cavegirl Cuisine recipes you may enjoy:
Zucchini and Yellow Squash Patties
Baked Squash & Carrot Fritters
Squash Casserole

Spicy Summer Squash Soup

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Ingredients

  • • 2 pieces uncured bacon, diced
  • • 1/2 large red onion, diced
  • • 2 celery stalks, chopped
  • • 1 Anaheim chili pepper, seeded and diced
  • • 1/2 teaspoon sea salt
  • • 1/2 teaspoon garlic salt
  • • 2 teaspoons red pepper flakes
  • • 1 tablespoon parsley flakes
  • • 6 cups vegetable or chicken broth
  • • 6 cups roughly chopped summer squash (about 4-5)...or zucchini if preferred
  • • 1 parsnip, peeled and diced (or a small turnip)
  • • sea salt and black pepper to taste
  • • Optional garnishes: cooked, crumbled bacon and fresh parsley

Directions

  1. In a heavy-bottomed pot or Dutch oven, place bacon, onion, celery, Anaheim chili pepper, sea salt, garlic salt, red pepper flakes and parsley flakes. Cook on medium heat until onion is tender.
  2. Add broth, squash and parsnip. Bring to a boil. Reduce to low and simmer for one hour. Using an immersion blender (or transferring batches to a stand-up blender), puree soup ingredients. Add salt and pepper to taste.
  3. Enjoy!

Ingredients

  • 2 pieces uncured bacon, diced
  • 1/2 large red onion, diced
  • 2 celery stalks, chopped
  • 1 Anaheim chili pepper, seeded and diced
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic salt
  • 2 teaspoons red pepper flakes
  • 1 tablespoon parsley flakes
  • 6 cups vegetable or chicken broth
  • 6 cups roughly chopped summer squash (about 4-5)...or zucchini if preferred
  • 1 parsnip, peeled and diced (or a small turnip)
  • sea salt and black pepper to taste
  • Optional garnishes: cooked, crumbled bacon and fresh parsley

Directions

  1. In a heavy-bottomed pot or Dutch oven, place bacon, onion, celery, Anaheim chili pepper, sea salt, garlic salt, red pepper flakes and parsley flakes. Cook on medium heat until onion is tender.
  2. Add broth, squash and parsnip. Bring to a boil. Reduce to low and simmer for one hour. Using an immersion blender (or transferring batches to a stand-up blender), puree soup ingredients. Add salt and pepper to taste.
  3. Enjoy!
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