Kabocha Squash soup| Healthy Vegan Soup
Delicious and healthy, this kabocha soup with keep you going all! It's made for cold days as it's so comforting and easy to make! Try it!
of kabocha squash whole or pre-cut
of veggie broth
of smashed garlic
of celery chopped
of celery leaves
of fresh parsley chopped
of salt or to taste
of black pepper
of all-purpose spice
add little fennel if you have any on hand
chopped leeks or spring onions
Heat up the oven to 375 degrees. On a parchment-lined baking sheet add the sliced and seeded squash. Bake for 30 to 45 minutes or until soft. Don't let it burn you want a yellow soup, not brown.
Bake it skin side down. Reserve the seeds for later use.
Once the squash is cooked and cooled down, scoop the flesh out, add to food processor. Pulse until smooth. You can also use a hand blender.
In a large pot on medium heat, transfer the squash mixture along with the remaining ingredients, combine well
Let cook for 20 minutes or until all of the rest of the vegetables are cooked.
Some people love adding a few pieces of pasta. or 1/2 cup coconut milk.