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Kabocha Squash Soup

Words of Life

"Let your mouth discover the taste of the world."

-Letsvegaboutit

Recipe below:

Ingredients

This was good for 12 people

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What you'll need:

3 red bell peppers 

1/2 medium kabocha squash (3-4 cups)

2 TBS of vegetable broth

2 TBS of basil (dried)

1 large onion chopped (1-2 cups)

5 garlic cloves

1 can of Navy beans

5 cups of water

Salt to taste

1 TBS of onion powder

How to:

1) Cut the red bell peppers in half, remove seeds

Roast in the oven until skin is black in 450 degrees

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2) While they roast, in the Instant Pot, add onions, garlic, Navy beans, kabocha squash, 1 TBS of basil, 2 TBS of vegetable broth and water.

Soup setting for 20 min.

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3) When the bell peppers are done, take them out and put them in a glass bowl and cover it with plastic and let them sweat for 30 min.

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4) When the roasted peppers are done sweating, remove the skin then add them to the Instant Pot mix

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5) Using a hand-blender, blend everything until it is nice and creamy. Add pepper to give it a little kick.

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Simple and easy. 

I topped it off with a little Violife Parmesian Cheese and it was perfect! It goes perfectly with salad and a nice baguette too. 

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