Yellow Squash Soup

This is an easy and comforting soup.  It is very forgiving so add/delete ingredients as you prefer.  For example, I did not include garlic in this recipe but that would be a great addition.

Serves 3-4


  • 2 yellow squash – chopped into big chunks

  • 1 cup broccoli -chopped

  • 1 leek – chopped

  • ½ avocado

  • 1 tbsp. olive oil

  • 3 cups Vegetable broth

  • 1 cup Ionized Alkaline Mineral Water

  • Juice of 1 lemon

  • 2 tsp. Miren (rice cooking wine) - optional

  • 1 tsp. Himalayan salt

  • ½ tsp. black pepper

  • 1tsp. Italian seasoning

  • ½ tsp. turmeric

  • 1 handful fresh basil – chopped

Directions: Heat olive oil on medium heat in soup pan.  Sauté squash and leek for a few minutes.  Add Ionized Alkaline Mineral Water, vegetable broth, broccoli, miren, and spices.  Cook on medium/low heat for 5 minutes.  

Transfer to blender and add ½ avocado then allow to cool for a couple of minutes.  Blend until creamy and then transfer back to soup pan.  Mix in lemon juice and fresh basil.  Heat on low and serve when at the temp you want it.  Add seasonings as needed.  Top with avocado chunks and pumpkin seeds if you want!

By:  Katy Joy Freeman, Alkaline Lifestyle Coach

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Pine nuts or pine nut oil.