creamy summer squash and cauliflower soup with dill

I love soups when the flavors sound strange together but come out beautifully. Summer squash? Sure. Cauliflower? Sure. But together? I decided I wanted to continue to lower my histamine levels while also having something low carb and filling – soup it is.

You Will Need:

  • Summer Squash (yellow squash – figure one medium / large per serving)
  • Cauliflower (I buy the frozen florets but you can buy a whole cauliflower and chop it down if you’d like: chose your level of convenience)
  • Sea Salt / Pink Himalayan Salt
  • Black Pepper (if you can tolerate)
  • White Onion (or sweet / yellow onion if you can tolerate those types of onion)
  • Garlic (I roast mine after buying whole peeled onion cloves – once again, choose your adventure)
  • Half and Half – Organic if you can find it (organic will have basic ingredients; you need to stay away from preservatives when lowering histamines. Heavy Whipping Cream – or cashews if you can tolerate – white or yellow potatoes would also work to thicken it up – if you can tolerate)
  • Dried or Fresh Dill

I line a large baking sheet with parchment paper and plop my bag of frozen cauliflower florets onto it. Then, I take four medium / large sized summer squash and I peel them. Cutting them down to equal sized pieces I throw them on the baking sheet as well. Taking the onion, cut it in a third and place that on the sheet too (I half my third of onion as I think it roasts better).

If you’d like to add your garlic to roast now would be a good time. Take advantage and roast a few more than you’re using. They will keep in a concealed container in the fridge for up to 10 days. I use one clove per run through the blender (for one bag of cauliflower and four medium / large squash I used two cloves total – use more if you’d like).

Place it all on the baking sheet and drizzle with olive oil. Stir a bit.

Cook on 400 for 40 minutes.

When done, everything should have shrunk down and would be smelling delicious. You can now kind of see how this makes sense and will come together.

Take your blender, food processor or pot to use an emersion blender in and place your veggies and water (depending on how many people you’re feeding). Add a tablespoon of salt – starting small so you can always add. You can’t take salt away so… always start conservatively. Add a half a cup of the half and half. Sounds like a lot but, it’s for the entire pot of veggies. Blend.

Taste.

See if you want to add more salt. If you can tolerate pepper, you may want to add it now and blend again – otherwise I added just the smallest amount at the end as pepper rates a 1 on the SIGHI Scale (the “bible” of histamine ranking food lists) and should only be added when you have your histamine levels down a bit.

This will take just a moment to blend and when you’re ready to serve, top with some of the oil still on your parchment paper from earlier (now infused with roasted veggies) and some dill.

I found that it thickened even more as it stayed in the fridge. I believe with these ingredients it can be left in the fridge for up to 24 hours. If you want to stay on the safe side, go ahead a freeze batches of the soup in either freezer bags or silicone trays like these here.

The dishes are from Royal Worchester. The silverware is Napoleon Bee.

2 Comments Add yours

  1. Deborah Forstner says:

    Sounds yummy and couldnโ€™t be easier to make. I would be tempted to add to the top of soup just before serving, some crumbled bacon pieces . Who doesnโ€™t love bacon?

    Liked by 1 person

    1. I adore bacon and plan to try it after this month of โ€œhealingโ€!! That sounds YUMMY

      Like

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