ROASTED KABOCHA SOUP

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Kabocha squash soup is a velvety smooth, weekday-friendly dish that is tasty and easy to make with a few simple ingredients.

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FIRST: Get your ingredients ready.

[{"selector":"#anim-0b65480c-40fd-45ff-93b1-610ce718c6b2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8ae17d83-d73c-4d91-9595-9855f5070c67","keyframes":{"transform":["translate3d(-112.84403%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 1: Cut the kabocha squash in half, scoop out the seeds, then lay it flat on a cutting board with the cut side down. Cut the peel away.

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STEP 2: Chop the squash into chunks of about the same size, then add it to the baking sheet. Add herbs and spices.

[{"selector":"#anim-0dc2488d-8307-4caa-9947-c7d573a95915","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b914c637-1393-477e-855a-efec8a96fb3c","keyframes":{"transform":["translate3d(-103.37662%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

STEP 3: Toss to spread the seasoning, Bake for 30 minutes, or until the squash is fork tender.

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STEP 4: Discard the garlic peel, transfer the veggies to a pot, and add vegetable broth.

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STEP 5: Blend with an immersion blender until the soup is smooth and creamy.

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STEP 6: Taste and adjust for salt. If necessary, warm it up for a few minutes before serving it in a bowl with your favorite topping.

[{"selector":"#anim-4b9bccac-c380-421f-8586-1d132d6dad04","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8f048c74-dddd-4af0-be6e-7590294eaac6","keyframes":{"transform":["translate3d(-111.66181%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

SERVING SUGGESTION: eat as an appetizer or side dish with roasted pumpkin seeds.

[{"selector":"#anim-61545b15-dee0-42af-92c0-544215ced3fd","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-aa9ff6a1-cd79-4dc9-b6c0-5e512ed6ad04","keyframes":{"transform":["translate3d(-111.66181%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Get recipe

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ROASTED KABOCHA SOUP

THEPLANTBASEDSCHOOL.COM

Kabocha squash soup is a velvety smooth, weekday-friendly dish that is tasty and easy to make with a few simple ingredients.

THEPLANTBASEDSCHOOL.COM

FIRST: Get your ingredients ready.

STEP 1: Cut the kabocha squash in half, scoop out the seeds, then lay it flat on a cutting board with the cut side down. Cut the peel away.

STEP 2: Chop the squash into chunks of about the same size, then add it to the baking sheet. Add herbs and spices.

STEP 3: Toss to spread the seasoning, Bake for 30 minutes, or until the squash is fork tender.

STEP 4: Discard the garlic peel, transfer the veggies to a pot, and add vegetable broth.

STEP 5: Blend with an immersion blender until the soup is smooth and creamy.

STEP 6: Taste and adjust for salt. If necessary, warm it up for a few minutes before serving it in a bowl with your favorite topping.

SERVING SUGGESTION: eat as an appetizer or side dish with roasted pumpkin seeds.

GET THE RECIPE - CLINK LINK BELOW

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THEPLANTBASEDSCHOOL.COM