Soups & Stews
Creamy Kabocha Squash Soup with Vegan Chicken
Creamy kabocha squash soup topped with golden vegan chicken for a satisfying two-bowl supper.
YieldServes 2StylePlant-based
Gather
Ingredients
- 2 cups peeled, cubed kabocha squash
- 6 oz vegan chicken pieces
- 3 cups vegetable broth
- 1/2 cup unsweetened plant milk or coconut milk
- 1/4 onion, chopped
- Salt and pepper
Make
Method
Cook with your senses and season to taste.
- 01
Simmer kabocha and onion in broth until very soft.
- 02
Blend until creamy, then return to the pot.
- 03
Pan-cook vegan chicken separately until browned.
- 04
Stir plant milk into soup and serve topped with vegan chicken.
