Roasted Squash Soup (Vegan)

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There is nothing like a good, savory, hearty soup on a cold day! This one is perfect, so tasty and satisfying that you will make it again and again.

1 medium Kabocha squash
1 large carrot, peeled and sliced
1 cup gluten free brown rice penne (or pasta of your choice)
5 medium red potatoes, peeled and cubed
2 celery sticks, sliced
A handful of fresh parsley
1 tsp. vegan Chicken-Style Seasoning
About 1 cup of chopped cabbage
1 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. sweet paprika powder
Salt to taste
Olive oil (optional)

Peel and cut your vegetables, set aside. Place the squash in the oven and roast it at 450 F for about 45 mins. Take out of the oven and let it cool a little bit, cut it into pieces, peel and seed it.
Put it in a food processor or blender and process with just enough water to make a cream. Scrape into a large pot. Drop your vegetables (except the cabbage) into the pot and the seasonings.
Cook until the seasonings begin to get soft. Add the cabbage and the pasta and cook until the cabbage is just tender and the pasta is al dente. If you wish, spritz on it a little bit of extra virgin olive oil before serving.

Serve with crusty bread.


1/4 cup brown rice
4 medium red potatoes, peeled and quartered
1 can Cannellini white beans
1/4 cup brown rice pasta
1 carrot, peeled and sliced

Prepare the soup above, but without adding the pasta
Let cool a bit and pour into a blender or food processor, blend until smooth. Put back into the pot. Add the rice, the potatoes, the carrot, and the beans and cook till the vegetables begin to be soft, add the pasta and cook for
10 more minutes.

This makes a fabulously tasty Minestra that you can have with crusty bread.
Personally, we like it with slices of avocado, but it's all up to you.

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