Vegan Squash Soup
I was so excited to see Koginut winter squash at the Union Square Farmer’s Market. Koginut squash was developed by Dan Barber of Blue Hill at Stone Barns. The harvest and production is very limited for this special variety therefore, I felt like I found gold. It boasts a silky texture and rich flavor. I used only one of these for my soup. Another option for squash would be the Honeynut. Since honeynut is petite you will need approximately 4 for this recipe.
VEGAN SQUASH SOUP RECIPE
1 Koginut squash or 4 honeynut squash
2 medium sweet potatoes
I head of garlic
3 cipollini onion – peel and slice
1-2 cups of vegetable stock
salt & pepper
Warm oven to 400F
Cut squash in half and remove seed
Place on a cookie sheet cut side up
Insert in the middle of each squash onion and thyme to fill the core (see photo)
Drizzle a little olive oil on top and rub around to cover
Place in one for 35-40minutes (timing depends on size of squash) It should be
soft when pierced. Note: you do not want too soft.
While squash is baking, take a whole head of garlic and slice the top 1/4 off.
Place in foil and drizzle olive oil on cut part of garlic. Lightly wrap in foil and bake for 45 minutes.
Remove squash and let cool. Once cooled, scoop out the squash and place in a large soup pot with the onion and thyme (w/o the stem). Remove garlic from oven and let it cool. Once cooled squeeze each clove into pot with squash. Use an immersion blender to puree the ingredients. Slowly add the vegetable stock to get the desired consistency. I tend to like it on the thicker side.
Add salt and pepper to taste.