warm up with winter squash soup!
Mixed Winter Squash Soup
Ingredients
1 large onion, diced
1 large celery rib, diced
1/2 medium kabocha squash, peeled and diced
1 medium butternut squash, peeled and diced
1-2 large carrots, diced
2 tsp fresh grated ginger
Salt to taste
Instructions
1. Lightly coat the bottom of a medium-sized pot in olive oil
2. Heat the oil, then throw in the onion, celery, ginger and carrots
3. Saute until the juices are released, then add the butternut and kabocha squash
4. Add approximately 5 cups of water or just enough water so it is about an inch above the vegetables in the pot
5. Bring to a boil, then reduce to a simmer
6. Simmer for 20 minutes
7. Transfer the mixture to a blender in batches.
8. Blend until smooth.
9. Return the blended mixture to the pot, and season to taste with salt
10. Simmer for another 5 minutes and serve!
Spicy, Creamy Alternate Version:
Add 1/4 cup of coconut milk, 1 tsp of curry powder, 1/4 tsp cumin, 1 tsp umeboshi plum vinegar. Add above ingredients to the mixture in the blender or while cooking in the pot.
Do you have a great winter soup or stew recipe? Upload it to your profile, and I'll add it to The Kind Recipe Gallery!
Find out more about: Incredible Cruciferous Veggies
13 comments
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Thank you Joy for the crockpot idea. I never thought you could cook the squash like that. I'm going to try that!!!
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Looks so good! We just bought a kombocha squash to cook for the first time. We've made pumpkin soup last week and a roasted butternut squash soup 2 weekends before that. May have to try your soup next.
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Thanks for the great recipe. I made a butternut squash soup from Colleen Patrick-Goudrea's The Vegan Table the other day, so simple and good that I don't know why I don't do it more often.
ps: can we get the Uggs ad off here? spam or not, it's not welcome!
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When my husband isn't around to cut the hard squash in half, I find that the best way to cook/cut it is to CROCK POT it. Yes, you can crock pot squash whole. Any kind works. Just rinse and clean well, then wrap in foil, and put on low @9 hours. Then remove and cut in half, scoop out seeds and either cut in pieces and serve plain for people to top as they pplease, or for a crowd, scoop all of the inside and add to a bowl with salt/ pepper, brown sugar, maple syrup or honey, even some butter and chopped pecans if you desire too. SOOOOOO good and easy, keeps for days in fridge or freezes easily too for another meal.
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I'm making that this weekend! It's going to be cold and that will be soooo yummy!
Thank you!
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I have a very limited stock of meals that I cook but winter squash soup is one of them. The best way to cut up a large squash is to steam (or otherwise cook it) for a little while first. Just enough to soften it a bit so you can cut it into pieces and seperate it from the skin safely.
You can also microwave it, but I've found that approach leads to rather inconsistent results.
I prefer to season with black pepper rather than salt.
Mark Osborne - www.VeganHealthAndFitness.com
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YUM!!! That looks amazing! I love love love squash, but I have the same question as Stacy. I'm not confident in how I cut it all up. Any solid advice would be much appreciated. :)
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This sounds like a great recipe! I really want to try it, but how do you guys cut up the squash. I've gotten spaghetti squash before and almost killed myself trying to cut it. Any tips? :)
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