Creamy Vegan Kabocha Squash and Chestnut Soup
Ingredients
The soup
-
1
lb
chestnuts
-
2
tablespoons
olive oil
-
1
medium
onion, chopped
-
4
cloves
garlic, chopped
-
1
teaspoon
sea salt
-
1
medium
kabocha squash, peeled, seeded and cut into ¾ inch pieces
-
7
cups
filtered water
-
1
large sprig
sage
-
3
leaves
bay leaves
-
2
teaspoons
gluten-free tamari soy sauce
-
to taste
ground black pepper
Kale Sesame Crisps
-
1
small bunch
lacinato kale
-
2
teaspoons
olive oil
-
1
teaspoon
maple syrup
-
to taste
sea salt
-
to taste
ground black pepper
-
2
tablespoons
sesame seeds
Instructions
- Preheat the oven to 425°F.
- Cut a slit into the top of each chestnut and boil them in water, then roast in the oven for 15-20 minutes.
- Once cool, peel the chestnuts and set aside.
- Lower the oven heat to 400°F and prepare the kale by tearing it into pieces and coating it with olive oil and maple syrup.
- Arrange the kale on a sheet pan, sprinkle with sesame seeds, and bake for 7-8 minutes until crisp.
- In a large pot, heat olive oil and sauté the onion until soft, then add garlic and cook briefly.
- Add salt, kabocha squash, chestnuts, water, sage, and bay leaves to the pot and bring to a boil.
- Simmer until the squash is tender, then blend the soup until smooth and return it to the pot.
- Stir in tamari, salt, and pepper to taste, and serve hot with kale crisps.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
500mg
Cholesterol
0mg
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