This soup is simple, dairy free, and contains minimal ingredients. This is one of my quick go-to recipes any time I roast kabocha, butternut, and acorn squash. The simple trick: use a blender and blend the roasted squash flesh with bone broth or broth of choice until desired consistency is reached. If you want to add any additional seasonings (I like to add Chile flakes!) or toppers (fresh herbs and toasted squash seeds if you make them!) you can make it a little more fancy. Easy way to use squash and keep it very un-complicated. Enjoy!
Ingredients
Flesh of 1 Roasted Squash of Choice (I roasted a kabocha squash that resulted in about 6 cups of cook squash flesh)
Bone Broth or Broth of Choice
Any Additional Seasonings/Toppers of Choice
Simple Squash Soup
- First, add 1 cup of bone broth/broth of choice to your blender.
- Scoop in squash, and add about 1/2 cup more broth on top.
- Blend. Check the consistency and add more bone broth if desired to thin the mixture further.
- Once desired consistency is reached, reheat the squash soup in a microwave or on your stove.
- Stir in any seasonings of choice.
- Top with herbs/seeds/etc. as desired.
- Enjoy!
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Manager at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.
