Squash Soup with Cauliflower Rice ___

Squash Soup with Cauliflower Rice


For the Soup:

  • 2 tablespoons extra virgin olive oil
  • 1 medium carrot, cut into a 1/4 inch dice
  • 1 medium onion, cut into a 1/4 inch dice
  • 2 celery stalks, cut into a 1/4 inch dice
  • 1 cup cherry tomatoes, halved
  • 1 medium yellow squash, cut crosswise and sliced
  • 1 medium zucchini, cut crosswise and sliced
  • 8 cups water
  • 2 chicken bouillon cubes
  • 1 16oz bag riced cauliflower
  • grated Pecorino Romano cheese for sprinkling


Put a large stockpot over a medium flame and heat the oil. Add the carrots, onions and celery and cook until the onion is translucent and the vegetables are soft, about 5-7 minutes.

Add the tomatoes to the pot and cook until softened, about 3-5 minutes.

Add the water and bouillon cubes and raise the heat to high. Bring to a boil and add in the squash and zucchini. Cook for 5 minutes and add in the riced cauliflower. Cook until the squash, Zucchini and cauliflower are tender, about another 5 minutes.

Serve with crusty bread or Taralli and a generous sprinkle of grated Pecorino cheese!