Name: “Don’t Waste the Good Stuff” Squash Soup
Total time: 45 min
Yield: Serves: 4 to 6
Ingredients: Two 2-pound (900 g) butternut squash or 2 small pie pumpkins; Salt and black pepper; 1 large yellow onion, peeled and quartered; 6 cups (1.4 L) water; 1 celery rib, roughly chopped; 3 garlic cloves, chopped; 2 bay leaves; 2 tablespoons GF mild white miso; 2 cups (360 g) cooked white beans; 2 sprigs fresh rosemary, leaves stripped and chopped fine, stems discarded; 3 sprigs fresh thyme, leaves stripped and stems discarded; 2 tablespoons fresh sage, chopped; 2 carrots, roughly chopped

Preparation info

Serves:
4 to 6

Difficulty
Easy
Ready in
45 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

Deborah Madison, one of the grandes dames of vegetarian cooking, has a cookbook called Greens, after the vegetarian restaurant she ran in the ’70s. In the book, she shares a recipe for pumpkin broth that uses the stringy pulp and seeds of the pumpkin, along with the usual aromatics. This recipe got us thinking: Could we use our blender to create a pureed squash soup using the same technique? Turns out we could—and we did.