You. Guys. I am sooo, so, so excited because today I’m sharing a little sneak peek– a recipe from the NEW cookbook (coming out next month, ahhh! On November 19th! ). And it’s a good one, I have to say.. one of my very favorite soup recipes of all time.
It’s perfect for Fall & Winter– to warm up those little bones, and so velvety and decadent it feels like you’re doing something bad…. but it’s secretly so simple and clean and pure. You gotta love it when it happens, right? I pretty much make it everytime we have people over this time of year— especially on busy work days. You can roast the squash ahead of time or do it all in a instantpot too, if you want to speed it up. The majority of this soup’s cooking time is roasting the squash in the oven– aka you can be playing with little ones, wiping down the kitchen, shooting off an email or two, etc, while the squash roasts away.
Add a little toppings bar, and you’re set. I love a little arugula and spicy pumpkin seeds on top but things like a dollop of whole milk Greek yogurt, crumbled rice crackers, avocado, chia, shredded kale, shredded chicken or pesto are all amazing too.
Side note– if you can’t find kabocha squash, use a large butternut squash, medium pumpkin, or any other squash variety you prefer in its place, equaling approximately 2-3 cups when mashed. And if you’re short on time, you can skip the onion completely.
(Psst! For more quick and healthy recipes like this, be sure you check out my new cookbook, Simply Real Eating: Recipes and Rituals for a Healthy Life Made Simple that comes out in November. AND– later this week, I’ve got another special reveal coming. Don’t miss it!)