Creamy Summer Tromboncino Squash Soup

Name: Creamy Summer Tromboncino Squash Soup
Cuisine: American
Ingredients: 3 Tbsp Olive Oil (Extra virgin ); 1 Onion (Chopped); 3 Cloves Garlic (Chopped); 1 Tsp Ground Cumin; 10 Cups Tromboncino Squash (Chopped ); 6 Tbsp White Rice (Uncooked); 8 Cups Chicken Stock (Or vegetable stock); 1 Bunch Cilantro (Coarsely chopped); 3 Tbsp Lemon Juice (Freshly squeezed); 1 Pinch Sea Salt

Instructions

The original recipe called for zucchini, but I substituted tromboncino squash. You can use organic vegetable stock or homemade chicken stock. If you are cooking for one or two people, you may want to freeze half of it for later. The soup should last in the fridge for up to 5 days.

Updated at: Fri, 26 Dec 2025 00:34:48 GMT