Kabocha Squash Leek Soup with Pistachios
Ingredients
-
1
small (about 2 pounds)
kabocha squash
-
2
tablespoons
extra virgin olive oil
-
1
each
leek
-
2
cloves
garlic
-
1
teaspoon
tarragon
-
1
teaspoon
oregano
-
1
teaspoon
marjoram
-
2
each
bay leaves
-
½
cup
pistachios
-
3
cups
vegetable broth
-
1
cup
plain, unsweetened plant-based milk
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F.
- Slice the squash in half, scoop out the seeds, and cut into four pieces.
- Place the squash in a baking dish with ½-inch of water, drizzle with 1 tablespoon of olive oil, and bake for 35-40 minutes until tender.
- Allow the squash to cool slightly, then scoop the flesh from the peel.
- In a large pot, heat the remaining tablespoon of olive oil and sauté the leek and garlic for 8 minutes.
- Add the tarragon, oregano, marjoram, bay leaves, and pistachios, and sauté for an additional minute.
- Pour in the vegetable broth and add the cooked squash, bringing the mixture to a simmer for about 5 minutes.
- Remove the bay leaves, then add the plant-based milk and blend the soup until smooth.
- Heat the soup to a simmer again, then serve in bowls garnished with additional pistachios if desired.
Nutrition Facts (estimated)
Servings
6
Calories
170
Total fat
10g
Total carbohydrates
18g
Total protein
5g
Sodium
297mg
Cholesterol
0mg
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