I’m sharing just in time for Winter squashes. From garden to table in no time! I use Delicata squash for this soup as it has a built-in “buttery brown sugar” taste to it, but you can use any smaller Winter squash. Plus, I just happened to have one growing in my garden…!
- 1 smaller Winter squash (I prefer Delicata)
- Onion, chopped
- Vegetable broth, 2-3 cups (I use 1 tsp. Better Than Bouillon-Vegetable to 1-cup water)
- 1 tsp. Better Than Sour Cream (Tofutti brand)
- Pepper, freshly ground
- Hot sauce
Pierce through your uncooked squash (with a knife or fork) and cook in the microwave. It takes around 6 minutes on “HIGH” for a large Delicata squash. Cook until juices come out the pierced place and the squash can be indented with pressure from your thumb.
Let the squash sit for a bit to equalize the heat, while you saute a chopped onion in a TBS. of olive oil (or broth for oil-free). Cook onions until translucent.
Cut open the cooked squash; discard the strings/seeds; scoop out the squash into the saucepan.
Add 2-3 cups of vegetable broth to the onions and squash. Heat.
Puree the soup in the saucepan with an immersion-blender until smooth. (Add more broth if you want a thinner soup.)
Top with: 1 tsp. Better Than sour cream, a grinding of fresh pepper, and a few shakes of Habanero Tabasco (green) or Chipotle Tabasco (dark red).