Monday, November 24th 2014, 8:17 am
4 cups low sodium vegetable broth
8 cloves garlic, peeled and left whole
1 large yellow onion, chopped
1 medium Kabocha squash, seeded and cut into 1-inch chunks
2 packed cups baby spinach
Salt and pepper to taste
crumbled vegan feta cheese for garnish (optional)
Put broth, garlic, onions, and squash into a large pot and
bring to a boil. Reduce heat and simmer at a low boil until
squash is completely soft, about 15 minutes. Mash contents of
pot with a potato masher or for a creamier soup, use an
immersion blender, then add spinach and cook for 2 to 3
more minutes. Season with salt and pepper. Ladle soup into
bowls and garnish with vegan feta cheese if desired.
November 24th, 2014
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