I’ve been craving a hearty kabocha squash soup for a few weeks now. It was a cold day so I decided it would be perect to finally make!! I am sooo happy with how this turned out and wish I had made a ton more. Comfort food at its finest. Luckily it’s easy to make again!
- 1/4 cup onion, chopped
- 1 garlic clove, minced
- 1 TBSP red wine vinegar
- 1/2 cup no salt chick broth
- 1/2 cup water
- 3/4 cup baked kabocha squash (5 oz, or winter squash of choice)
- 1/2 tsp thyme
- 1/4 tsp rosemary
- 1/4 tsp sweet paprika
- 2 TBSP plain greek yogurt (Optional)
Sautée the chopped onion and minced garlic clove in a sprayed saucepan until lightly softened. Then add red wine vinegar and cook another minute. Add the no salt chick broth, water, baked kabocha squash, thyme, rosemary, and paprika. Let simmer on a medium heat for 6-7 minutes to thicken a little. Then turn off the heat and use a handblender to purée everything until smooth. Stir in plain greek yogurt to cream it uppp. It’s also great if you don’t add the yogurt though! I served with avocado.
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