Spicy Summer Squash Soup

In a stock pot, heat bacon, onion, celery, Anaheim chili pepper, sea salt, garlic salt, red pepper flakes and parsley flakes. Cook on medium heat until onion is tender.

Add broth, squash and parsnip. Bring to a boil. Reduce to low and simmer for one hour. Using an immersion blender (or transferring batches to a stand-up blender), puree soup ingredients. Add salt and pepper to taste.


prep time:
cook time:5 min
ready in:
eating paleo...one bone at a time!
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  • 2 pieces uncured bacon, diced
  • 1/2 large red onion, diced
  • 2 celery stalks, chopped
  • 1 Anaheim chili pepper, seeded and diced
  • 1/2 teaspoon sea salt, 1/2 teaspoon garlic salt
  • 2 teaspoons red pepper flakes, 1T parsley flakes
  • 6 cups vegetable or chicken broth
  • 6 cups roughly chopped summer squash (about 4-5)
  • 1 parsnip, peeled and diced, S&P to taste
  • Optional garnish: Crumbled bacon & fresh parsley