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2 to 4
ServingsEasy
By Nik Sharma
Published 2018
Even a vegan soup like this one can boast rich umami flavors. During the fall, when pumpkins and butternut squash are in season, I make a large pot of this warm elixir. Infusing the broth with dried shiitake mushrooms and smoky Lapsang Souchong tea leaves gives this soup a deep, “meaty” profile. Add the squash ribbons just before serving so they don’t become limp.