Ingredients

  • 3-4 cps winter squash (buttercup, butternut, kabocha or acorn) cut in chunks
  • 1 sweet onion, medium dice
  • 2 TB. sesame or olive oil
  • 2 ribs celery, sliced
  • 1 small spaghetti squash
  • 4 ears corn or 2 cps. frozen organic corn
  • 1 tsp. each dried sage and dried thyme
  • 1/tsp. smoked paprika
  • 1 inch strip kombu sea vegetable
  • 8-10 cp. water or vegetable broth or a combination (OR use miso; see notes below)
  • 3/4 cp. unsweetened oat milk
  • ¼ cp. finely chopped parsley
  • Scallions for garnish, thinly sliced

 

Directions

  1. If using fresh corn, cut the corn from the cobs and simmer the cobs along with the kombu in 8-10 cups of water for about 15 minutes. Discard the cobs, chop the kombu and add it back to the stock.  This makes a delicious stock.  If using frozen corn, follow directions below.
  2. Bake spaghetti squash whole for 40 minutes at 400 degrees in a baking dish with a few inches of water.  Cover the squash with foil.  After cooked, cut spaghetti squash vertically and remove seeds. With a fork, remove spaghetti squash from skin and set aside.
  3. Heat the oil in a heavy soup pot.  Add onions and a pinch of sea salt and sauté over medium high heat for 3-5 minutes, stirring often so that onions do not burn or turn brown. 
  4. Add sage, thyme, and celery and continue sautéing another 5-6 minutes.
  5. Wash the winter squash with a vegetable brush and cut into one-inch cubes. I buy organic squash and do not peel butternut squash.  The skin will soften on butternut.  It’s always best to use the whole food whenever possible.
  6. Add the water (or broth) to the sautéed vegetables and bring water to boil.   
  7. Add the cubed winter squash to the stock and simmer 5-10 minutes. 
  8. Add the smoked paprika, corn and spaghetti squash and simmer 10 minutes more. Stir in the oat milk.
  9. If using miso (see tips below), puree the miso in small amount of the soup stock and stir into the soup.  Simmer 4-5 minutes more.  Turn off heat and add parsley and scallions.

 

Tips from Deborah

  • You can use vegetable bouillon instead of miso. I like Imagine brand of liquid bouillon.  Adjust the water accordingly.
  • Use 5 tsp. Miso instead of vegetable broth. I like Chickpea Miso or Millet Miso in this soup. Add miso at end of cooking time and simmer gently 4-5 minutes. It’s important not to boil miso.
  • Use Imagine’s creamy Butternut Squash soup as a base and adjust the water accordingly.  
  • You can add 1/2 tsp. dried rosemary along with the other herbs in the recipe.

 

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