This recipe is a snapshot of two friends. One, who texted me a photo of a bowl of butternut soup she’d made next to a painting she was working on- two literal works of art, one comforting photo. Two, a new friend who generously gifted me a kabocha squash, knowing I’m vegan and oil-free, and always up for new vegetables. I combined the two and this incredible, hearty, heart-warming recipe was the result.
Feel free to use other squash types you love- acorn, pumpkin, etc. Whatever you do, please let me know what you thought in the comments below!
Servings: 6
Calories:
Ingredients
- 1 whole butternut squash, peeled and cut into slices
- 1 whole kabocha squash, peeled and cut into slices
- 3 carrots, peeled and diced
- 5 celery stalks, diced
- 1 large yellow onion
- 3 cups water or more to cover
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp black pepper
- 1 tsp turmeric
- 1 tsp ginger
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp cloves
Instructions
- Preheat oven to 425°
- Put butternut and kobucha squash on a tray lined with parchment paper or a silpat liner and roast for 30 minutes, or until tender all the way though.
- In a large pot, add onion, carrots, and celery with water and spices. Heat on medium until onion begins to cook, stirring frequently.
- Add all remaining ingredients (squashes) and enough water to just cover. Bring to a boil and simmer for 20 minutes, or until the carrots are cooked through.
- Either using an immersion blender or a high-speed mixer, blend the soup until smooth. Serve hot. Keeps in the fridge 2-3 days.
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