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Jazzy’s Squash Soup with Dumplings

Jazzy’s Squash Soup with Dumplings

My niece Jazzy and I stumbled upon a farmer’s market on our road trip to visit my Dad in the hospital.  We saw this cucurbita pepo squash  from the summer squash variety.  The market was selling the last of their summer harvest and so we decided to make a soup out of our find.  Our soup turned out to be very delicious and so we are sharing this with you.

Cucurbita pepo is a cultivated plant of the genus Cucurbita. It yields varieties of winter squash and pumpkin, but the most widespread varieties belong to the subspecies Cucurbita pepo, called summer squash. It has been domesticated in the New World for thousands of years. The plant Cucurbita pepo (of the family Cucurbitaceae) is a species of plant with a large amount of variants that are collectively known as pumpkins, squash, zucchini, and gourds.

https://examine.com/supplements/cucurbita-pepo/

Some health benefits:

  • Highly Nutritious and Particularly Rich in Vitamin A.
  • High Antioxidant Content May Reduce Your Risk of Chronic Diseases
  • Packs Vitamins That May Boost Immunity
  • Vitamin ALutein and Zeaxanthin May Protect Your Eyesight.
  • Nutrient Density and Low Calorie Count May Promote Weight Loss.

https://www.healthline.com/nutrition/pumpkin

 

 

Zucchini, Harvest, Garden Vegetable, Fresh, Organic

Jazzy’s Squash Soup with dumplings

Ingredients:

  • 1 Cucurbita squash aka Summer Squash
  • 1 Medium sized red onion
  • 2 cloves of garlic (sliced)
  • 5 sprigs of fresh thyme
  • 1 cup of unbleached all purpose flour
  • 2 tsps of sea salt (or to taste)
  • 2 tbsp of olive oil
  • 2 tbsp of vegan butter
  • 1 cup of coconut milk
  • 1/2 lemon
  • 900 ml of vegetable stock
  • 2 tsp of fresh ground black pepper (or to taste)
  • 1 tbsp of dried marjoram
  • 2 bay leaves
  • small bunch of fresh cilantro (chopped)
  • 1 tbsp of dried basil
  • 1 tbsp of dried oregano
  • 2 cups of sliced cremini mushrooms
  • 4 quarts /4 litres of water
  • 1 tsp of dried rosemary

Putting it together:

  1. Peel, remove seeds and guts of squash.  Then put to boil in large pot with water.  Boil for about 30 minutes or until squash is soft and coming apart.
  2. In medium saucepan add olive oil and heat on high.  Once oil is heated add red onions and garlic and saute for about 5 minutes or until onions are tender and garlic slightly brown.
  3. Add mushrooms to saucepan with onions and garlic.  Let saute for about 5 minutes or until mushrooms are tender.  Then squeezed lemon juice from the 1/2 lemon, add salt, black pepper, marjoram and basil.  Stir in lemon juice and set aside.
  4. Once squash is cooked drain and put into a blender or food processor and puree.  * be sure to keep the water left over from boiling the squash in the pot as it will be used as part of the soup base.  Keep pot with water on medium heat and add pureed squash back into pot.
  5. Add in vegetable stock to pot.
  6. Add mushrooms, onion and garlic mix into pot with pureed squash. Stir everything in and let simmer.
  7. Add fresh thyme, rosemary, oregano, salt, bay leaves and pepper to pot.  Stir in.  Then add in coconut milk and butter.  Let simmer on medium/low heat.
  8. Once dumplings are cooked turn off stove and add chopped cilantro to soup.

Making dumplings:

  1. In small bowl add flour and pinch of salt.  mix together.
  2. gradually add in water to the flour mixture and knead with hands until a soft non-sticky dough is created.
  3. pinch off about 1 -2 inch from dough and roll between the palms of your hands to make a small log shaped dumpling. Continue this step until all dough is used.
  4. add dumplings to soup/pot. dumpling will take 8-10 minutes to cook.

 

Let soup cool to your desired temperature and serve.

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