Summer Squash Soup with Salmon & Bean Bowl
Sometimes the best meals start with a little improvisation.
This soup began as frozen summer squash from my mom’s garden. It thawed into a soggy mess, but after a quick drain and a blend with roasted peppers, carrots, chicken broth, and coconut milk, it turned into something really good.
The salmon was tossed with sundried tomatoes, capers, olives, onions, garlic, navy beans, oregano, and a touch of red wine vinaigrette, then roasted.
I served it over rice and spinach for my partner, kept the spinach separate for my toddler (because, opinions), and skipped the rice for myself. The beans were plenty.
Meals like this remind me of how I grew up, making the most of what was and turning it into something that tasted good.
Un-aesthetic? Maybe.
But definitely nourishing, adaptable, and honest.
How to Adapt This Meal
For extra protein:
Add more salmon or toss in shrimp, tofu, or chickpeas for variety.
Stir a spoonful of nut or seed butter into the soup base for richness and extra protein (especially if vegetarian).
For more veggies:
Add roasted cauliflower, zucchini, or kale to the soup or salmon mix.
Swap rice for steamed broccoli or riced cauliflower for a lower-carb option.
Adjust for seasonality by swapping summer squash for pumpkin in the cooler months
To adjust for allergies or preferences:
Dairy-free: the soup already uses coconut milk instead of cream, keep that base.
Fish-free: replace salmon with tempeh or white beans tossed in the same vinaigrette.
Low-sodium: use homemade broth and rinse canned beans well.
Kid-friendly:
Serve the salmon, spinach, and rice separately for easy mixing.
Skip capers or olives if your little one prefers milder flavors. Don’t be afraid to let them try it mixed together. Our little loved it.
Balance tip:
This meal already combines protein, fiber, and healthy fats. To round it out, add fruit for a light finish (like orange slices or berries) or a simple green side salad.