It is kind of a comfort food fit for winter, but I still enjoy it on cooler rainy nights we've had...especially with a vegan grilled cheese!
The soup is also a good source of protein thanks to the addition of beans, which add a nice creaminess to the soup as well.
Now go get your creative on and tell me what you come up with : )
Kabocha Squash and White Bean Soup
2 1/2 cups kabocha squash, cubed (about 1/2 squash)
2 tomatoes, cut into chunks
2 tsp olive oil
2 tsp minced garlic
1 head of kale, roughly chopped with stems discarded
2 1/2 cups low sodium vegetable broth
1 15oz can of white beans, drained and rinsed (cannellini or navy...whatever floats your boat)
Preheat the oven to 400F. Toss squash and tomatoes in just enough oil to coat and sprinkle with salt. Spread evenly over a parchment covered baking sheet. Roast for 20-25 minutes.
Add broth, beans, squash, and tomatoes to the blender and blend until smooth.