I love nothing more than learning about new foods to make and try. I also love that food is such a universal talking point that it can help two people with nothing in common form a bond and connection. This soup is traditionally made with beef but I swapped that out with mushrooms for a hearty replacement. I used a dehydrated forest mushroom blend that I reconstituted but you can use any variety that works for you. Feel free to add whatever veggies and spices you like to adjust this to your specific taste and preferences.
YIELDS
5–6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 kabocha squash
- 3 tbsp olive oil
- 1/2 cup red onion
- 1/2 cup red bell pepper
- 1/2 cup yellow bell pepper
- 1 habanero
- 6 cloves garlic
- 2 inch knob fresh ginger
- 2 chopped carrots
- 1 1/2 cup mushrooms
- 1 tbsp thyme
- 1/2 tbsp cumin
- to taste salt & pepper
- 7 cups water
- handful fresh kale
- handful fresh parsley
- juice from 1 lime
Directions
1. Preheat oven to 450°F.
2. Toss squash in a little olive oil and roast for about 30 minutes, or until it is tender enough to be pierced with a fork.
3. While the squash is roasting, heat the olive oil in a large pot over medium heat. Add the onion, peppers, garlic, and ginger to a blender and blitz until minced fine.
4. Pour blended mix into the pot and season with thyme, cumin, salt, and pepper, and mix well.
5. Sauté until everything begins to soften.
6. Remove squash from oven and add to a blender with water. Blend until smooth. This will be your ‘broth.’
7. Pour the blended squash into the pot with the veggies and bring to a boil. Reduce to a simmer and let flavors infuse for about 15 min before removing from heat.
8. Stir in kale, lime juice, and parsley. Adjust seasonings to taste.
Also by Lauren: Vegan Cheese-Stuffed Bagel Bites
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Photo: Lauren Sacerdote
