Soy Milk Kabocha Squash Soup
Kabocha squash is a Japanese winter squash that has a sweet flavor and creamy texture, making it perfect for soups.
This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Soy Milk Kabocha Squash Soup
Ingredients
Instructions
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Cut the kabocha squash into chunks and remove the seeds.
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In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, and sauté until translucent.
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Add the kabocha squash chunks, vegetable broth, ground nutmeg, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
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Use an immersion blender or transfer the soup to a blender to puree until smooth.
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Return the soup to the pot and stir in the soy milk. Heat over low heat for a few minutes until warmed through.
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Serve hot and garnish with a sprinkle of nutmeg or black pepper, if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 22g8%
- Sugars 7g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
