Sometimes soup just sounds really good! Especially when the weather starts getting cooler out. This is one of those recipes that’s easy to make and is very satisfying. You can throw in whatever you want to fill it out and even exchange ingredients to you’re liking.
Our whole family loves this easy to make soup. If you’d like to make it without the corn starch, you can substitute double the amount of corn starch, an equal amount of instant Tapioca, or an equal amount of Arrowroot powder.
1 squash, remove the seeds and peel
1 onion, diced
garlic cloves, to taste
2-3 carrots, grated or sliced
1 celery, sliced
salt to taste
broth, chicken or beef
corn starch, or other thickener
After you remove the seeds and peel the squash, drop the pieces into a pan of water. Cook them on medium heat until your fork comes out clean in a stock pot.
Then you can add the other ingredients and let them cook together. Meanwhile, heat up the broth but leave about a cup out. For each cup of broth you’ll want to add 1 tablespoon plus 1 teaspoon cornstarch. Then add it to the pan with the vegetables while stirring to prevent little lumps from forming. It’s ready to serve when the vegetables are soft and the broth is like a gravy.
If you don’t want to use corn starch, you can use flour by mixing the same amount in cool broth to avoid lumps and then add to the pan while stirring. Another option is to add instant Tapioca. If you’re familiar with Arrowroot and have some on hand, you can use 2 Tbsp for each cup of broth that you put back for gravy.
Do you have your own version you’d like to share? If so, let us know in the comments.