Hearty Kabocha Squash Soup Recipe
We subscribe to a produce delivery service that is a network of -very- local farmers all in the same city as we live. It's awesome getting fresh seasonal veggies and fruit, and right now we're starting to get into the perfect season for squash and other gourds. A couple of weeks ago, they sent us this amazing kabocha squash, and we decided to turn it into soup. Cannot recommend enough, it was absolutely delicious. Dead simple, too. Just make sure you chop the squash into small enough pieces that it cooks in a reasonable amount of time!
You can change the flavour profile quite easily by changing up the herbs you use in this soup. You can spice it up with the addition of some dried chili flakes, as well. If you want to keep this vegan, you can omit the cream and change the stock to vegetable or mushroom stock, and those will work just fine. You could even use water. Also, make sure that you're salting enough. The squash is quite starchy, so it will soak up a lot of salt.