Creamy Vegan Kabocha Squash Soup with Fall Herbs

This rich, cozy, vegan squash soup unites sweet kabocha squash with iconic fall herbs. It's comforting, hearty, and perfect for a chilly winter day.

Ingredients

  • Large kabocha squash
  • Oil of choice for roasting
  • Medium-sized sweet onion
  • 2-4 c vegetable stock
  • Generous salt and pepper
  • 2 sprigs of fresh rosemary
  • 1 sprig of fresh sage
  • 4-6 sprigs of fresh thyme
  • Garnishes/toppings of choice

Instructions

  1. Preheat the oven to 425.
  2. Cut the kabocha squash around its equator and scoop out the seeds.
  3. Roast the squash halves cut-side down on an oiled sheet tray for 30-45 minutes until very soft. Keep an eye on them; they can vary greatly in size, which will determine how long they take to roast.
  4. While the squash is roasting, dice the onion. Saute over medium heat in a large soup pot until tender and transparent.
  5. When the onion is done, add ~2 c of vegetable stock and start bringing it to a boil. Add salt and pepper.
  6. When the squash is finished, remove it from the oven and allow it to cool.
  7. Scoop out the inside flesh of the squash and add it to the soup pot. As needed, add additional stock (or water) until the squash is just barely covered.
  8. Dice the rosemary and sage very finely and strip the leaves from the thyme. Add the herbs to the soup pot.
  9. Once everything has come to a boil, reduce to a simmer and cook for 10-15 minutes to allow the flavors to meld.
  10. Turn the heat off and blend the soup (either with an immersion blender or working in batches with a standard blender) until smooth and creamy.
  11. Simmer for another 10-15 minutes after blending.
  12. Garnish individual portions as desired.
RECIPE from The Rogue Brussel Sprout Blog
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