When you think of bladder friendly veggies, pumpkin and squash come quickly to mind, especially with the onset of Fall. This all-time favorite soup is incredibly easy to prepare and the perfect accompaniment to a grilled cheese sandwich. If you like a creamier soup, feel free to add your choice of milk (cow, goat, coconut, almond, etc.) to taste. I prefer it all veggie with just a dab of cool sour cream in the middle of a hot steamy bowl topped, of course, with homemade, toasted croutons or roasted pumpkin seeds. The only challenging part is the seasoning. Some like a simple pure taste just using salt and pepper while others like using cinnamon and/or nutmeg. I prefer a little garlic, oregano and parsley. Just play with it and enjoy!
- 1 white onion, chopped (if you can tolerate)
- 1 rib of celery, chopped
- 1 carrot, chopped
- 1 Tbsp. butter
- 1 butternut squash, peeled, seeds removed, chopped
- 1 pear, peeled, cored, chopped (squash and pear should be at a 3 to 1 ratio)
- 3 cups chicken broth (MSG free!)
- Pinches of nutmeg or cinnamon
- Pinch of garlic powder and oregano
- salt and pepper
Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, pear and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree with food processor. Add spices to taste and serve with a dollop of sour cream, crispy croutons or roasted pumpkin seeds.
*One alternate way of preparing the root veggies is to roast them until tender (i.e. onion, carrot, garlic, squash, etc.). Place them on a cookie sheet with a dribble of olive oil on each one. Roast at 400F until tender then let cool! Scrape into a food processor and blend until it has a smooth consistency. Heat in a saucepan, adding spices and/or milk to your taste!