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Triple Squash Soup Recipe

Prep Time10 minutes
Cook Time30 minutes
Servings - 6 persons


  • 2 tablespoons olive oil
  • 1 bunch green onions, sliced
  • 1 orange, zest and juiced
  • 1 small butternut squash, peeled and cubed
  • 1 small acorn squash, peeled and cubed
  • 1 yellow summer squash, diced
  • 4 cups chicken or vegetable broth
  • 1 teaspoon ground nutmeg
  • Salt and pepper, to taste


  • In a Dutch oven or large saucepan, heat the olive oil and saut the sliced green onions for one minute.
  • Add the orange juice and one teaspoon orange zest.
  • Add the cubed butternut, acorn squash and the diced yellow squash and toss with the orange juice.
  • Pour in the broth and four cups of water along with the nutmeg.
  • Bring to a rolling boil, then reduce the heat to medium and cover and cook for 20 to 25 minutes or until the squash cubes are fork tender.
  • Pour into blender or food processor and puree. Return to Dutch oven and keep over low heat until ready to serve, or serve immediately after pureeing.
  • Season with salt and pepper to taste and let it cool slightly before serving.
  • Serve and warm up that tummy and soul!