creamy kabocha squash soup
This soup is so simple and packed full of flavor. This is also my favorite squash ever!
Servings 4 cups
Ingredients
- 2 ¼ C diced roasted kabocha squash
- 1 tablespoon roughly chopped ginger
- 1 C leftover lentil & potato soup
- 1 C nondairy milk
- 1 tablespoon tomato sauce
- ¼ C mushroom broth
- ½ lime, zest & juice
- ½ teaspoon sea salt
- ¼ C finely chopped green onion, as garnish
Instructions
- In a blender place 1 ¼ cups of the diced kabocha squash, reserving the remaining diced cup for serving in the soup. Add the ginger, leftover lentil & potato soup, nondairy milk, tomato sauce, mushroom broth, lime juice and zest, and sea salt. Blend until very smooth.
- Pour into a saucepan to heat through and add in the remaining diced kabocha squash into the soup. Serve with chopped green onion on top, if desired.
