empowering your family one bite at a time

Diggin’ Around Vegas Roots: Basil Squash Soup

I love to support local food. My youngest offspring and I took our weekly bucket of compost bits to Vegas Roots last week and look what we found:


3 meals of clean, local, food! A boy can’t ask for a better morning; dirt, harvesting, weighing and counting out less than 3 dollars.

He decided that he wanted basil, squash soup. We served it over brown rice. YUM!

Basil Squash Soup

2 small squash, cut in half and bake, face down for 20 minutes, 350 degrees

  • 4 cups vegetable broth
  • 2 cloves garlic, peeled, sliced
  • 1 loose cup, clean basil leaves
  • ½ onion, sliced
  • ½ tsp fresh ginger

Sautee onions and garlic in water until softened. Scoop out squash seeds and discard; high powered blenders will blend seeds also. Blend cooked squash and all ingredients in a high powered blender or with an immersion blender.

Salt and pepper to taste

Every city has something growing, find your local garden and GO!

Power to the family!

Dirt from the Field!

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