Creamy Vegan Squash Soup
I know there's a polar vortex hitting the east coast and I shouldn't even be saying this,
but us Californians need cold-weather food too!
Soups are some of my favorite go-to weeknight meals. They're low maintenance, full of veggies, and so versatile. When I saw the yellow squash at the grocery store, I had such a craving for a hearty squash soup. This recipe works perfectly with yellow squash, but you could also substitute acorn if you prefer.
This dish gets its thick, creamy texture from the potatoes and beans. I used garbanzo here but white beans would be just great as well. You seriously won't miss the dairy, but if you want added richness, stir in a splash of milk and grate in some Parmesan or Pecorino while plating. It goes without saying that you should add your own seasonings as you see fit- ground ginger, red pepper flakes, or oregano would work very well here.
- 1 yellow onion
- 3 yellow squash
- 4 cloves garlic, pressed
- 1/2 sprig rosemary, finely chopped
- 1/2 pound of potatoes (I like fingerling or Yukon gold)
- 1 can garbanzo beans, rinsed
- 2 cups vegetable broth
- Olive oil
- Salt and pepper to taste
- Prepare your vegetables. Dice the onion, chop the squash, and cut the potatoes.
- In a large pot on medium heat, pour in some olive oil. Add the onion and let caramelize, 4-5 minutes.
- Add the squash, cook down for 4-5 minutes.
- Add the potatoes. Add in the garlic and rosemary and cook for 4-5 minutes.
- When the vegetables are mostly cooked through, stir in the garbanzo beans and add vegetable broth. Broth should just cover the vegetables.
- Reduce to a simmer and cook for 10-15 minutes.
- When ready to serve, use an immersion blender or food processor to completely blend soup until smooth.
- Salt and pepper to taste, serve warm.