Warm Your Soul with Creamy Golden Kabocha Squash Soup

Gwenna Hunter, Community Events Coordinator with Vegan Outreach and founder of VegansOfLA makes a Creamy Golden Kabocha Squash Soup recipe created by Lisa Karlan on #LunchBreakLIVE. Gwenna, the renaissance woman of veganism, discusses the contribution of Jack Norris and Vegan Outreach to the world. Please share this video! Find Vegan Outreach at: veganoutreach.org AND https://veganoutreach.org/vegan-mentorship-program/

Recipe: Lisa Karlan’s Creamy Golden Kabocha Squash Soup to Warm Your Soul

INGREDIENTS

• 1 medium size kabocha squash
• 2 cups of organic vegetable broth (Pacific Foods)
• 1 yellow onion, diced
• 3 large black garlic cloves, diced
• 1/2 can coconut milk, whisked to blend in water and cream  (Whole Foods 365 Brand)
• 3/4 tsp turmeric
• 3/4 tsp freshly ground black pepper
• 1/2 tsp ground ginger
• 1/2 c micro arugula, (but any micro-greens or favorite fresh herbs will suffice) for garnish
• few shakes of Kelly’s Croutons Smokey Chipotle Cheezy Parm (aka vegan crack)
• Few toasted slices of La Brea Bakery Rosemary Olive Oil Round Loaf or other hearty, crusty bread

DIRECTIONS

1. Heat oven to 400 degrees F and place a whole kabocha squash on a parchment-lined cookie sheet for 18 -20 min. This step allows the squash to be easily cut in half with a knife.
2. Allow the squash to cool enough to scoop out the seeds and fibrous threads.  Then place each half, cut side down on a parchment-lined cookie sheet and continue to cook for 35 – 40 min at 400 degrees F.
3. Alternatively, after partially cooking the kabocha squash in the oven, cut it into wedges that can be either: steamed in a pot until tender (about 20 min) or placed in pressure cooker at high pressure for 6 min.
4. Though the skin is edible, if the goal is a beautiful golden colored soup, then remove the skin and place the squash into a blender with 2 cups of the vegetable broth and lightly blend.
5. Water or broth sauté the onions until translucent, then add black garlic and continue to sauté for 3 min.
6. Add the onion/garlic sauté, coconut milk, turmeric, black pepper and ginger to the blender and process for about a min until blended. We used the low setting at “10” on the Vita Mix.  (High would add too many bubbles)
7. Pour the soup into a large pot and place on the stove and heat to the desired temperature. Garnish with micro arugula and Kelly’s Smokey, Cheezy Parm and enjoy!

Ingredients for Lisa Karlan’s Creamy Golden Kabocha Squash Soup

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