Blended Veggie Soup

THE soup of my childhood

Mar 05, 2025

My mom is known for her fridge clean-out veggie soups where she would pretty much take whatever veggies in our fridge and turn them into a nutritious creamy soup that was always so delish, I honestly wondered how she did it. Since then, I’ve come to learn it’s probably because when a dish starts with a good base of aromatics and is simmered for long enough, it usually ends up tasting good. Throw in the spices and herbs of your choice and you’re set!

This is the perfect dish for me at the moment as am healing my gut because it’s gentle on my tummy and packed with so much nutrients. As soon as I tasted this I was instantly transported back to my childhood. It’s insane how much nostalgia a dish can hold. Let’s get into the recipe, but first a few notes:

Some potential additions/customizations:

turmeric or ginger (fresh or dried)
herbs and spices of your choice
quinoa (So good in here, trust me. Just add with the veggies and you can blend it in as well)
greens like kale or spinach, you can blend them in or stir them into the soup after blending
to sub the butternut squash, you can use another squash variety OR another veg of choice like green beans or peas, potatoes (sweet or regular), zucchini/other summer squashes, or a mix of a few veggies. Use this as an opportunity to clean out your fridge.
I will say, any addition of cruciferous vegetable may overpower the flavour of the soup, which is not necessarily a bad thing depending on the veggie. Broccoli or cauliflower can be good, but the soup will be very forward in those flavours. I would not recommend cabbage, asparagus or brussels sprouts.
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Blended Veggie Soup

2 tbsps olive oil
1/2 large carrot, diced
1/2 large onion, diced
1 celery stalk, diced
5 cloves garlic, minced
2 tsps dried tarragon
Big pinch salt
Black pepper to taste
1 small butternut squash, peeled and cubed
3 cups water
1 cup full-fat coconut milk
veggie bouillon cube (optional)

Heat olive oil in a large pot over medium heat. Add the carrot, onion, celery and a pinch of salt and sauté for 5-7 minutes or until translucent. Add the garlic, tarragon and black pepper and fry for another 1-2 minutes.
Add the squash, water, coconut milk and another good pinch of salt, or you can add a veggie bouillon cube instead. Bring to a simmer, then turn the heat to medium low, cover and allow to simmer for around 15 minutes.
Test the squash with a fork to make sure it’s tender. Then use an immersion blender to blend the soup until completely smooth. Alternatively you can allow the soup to cool slightly and blend in a high speed blender. Taste for seasoning and adjust to your preference. Serve and enjoy!