1 small winter squash, about 2 pounds (about 3 cups chopped)
2 cups reduced-sodium vegetable broth
¼ teaspoon ground black pepper
½ teaspoon ground nutmeg
2/3 cup unsweetened plain plant-based milk (see Notes)
¼ cup finely chopped macadamia nuts
DirectionsPreheat the oven to 375 degrees.
Cut the squash in half and scoop out the seeds. Place the halves on a baking sheet with cut sides down and prick the skin with a sharp knife. Bake for approximately 1 hour, or until the flesh is tender.
Let the squash cool slightly. Scoop out the flesh into a blender or food processor. Add the broth, black pepper, and nutmeg and process until smooth.
Pour the soup into a large saucepan and heat over low heat, stirring constantly, until it comes to a slow boil. Stir in the plant-based milk and continue to cook only until the soup bubbles and is heated through. Transfer into soup bowls and garnish with the chopped macadamia nuts.
Yield: 4 Servings (~ a quart)
Nutrition Breakdown: Calories 110, Fat 7g (1g saturated fat), Carbohydrate 10g, Fiber 3g, Sodium 40mg, Protein 3g.
Percent Daily Value: 71% Vitamin A, 18% Vitamin C
Notes: If you’re in a rush, you can use the cubed fresh squash that is available in many supermarkets. Boil 3 cups of cubed squash in water until tender, about 15 minutes, and drain. Transfer the cooked squash into a blender and continue at step 4. A nutty plant-based milk, such as soy or hazelnut, suits this recipe well.
Variation: There are many winter squashes available that would suit this soup well. Try butternut, acorn, or Hubbard.
Recipe used with permission from The Plant Powered Diet by Sharon Palmer, RD. For more information see: www.sharonpalmer.com
Kim’s note: This soup is delicious as it is, but adding a little minced parsley, garlic, and lemon zest make it even better.