Despite the fact that it’s spring and I’m busy getting my 2019 summer garden ready, I’m apparently still in cold weather mode and busy making soup! Kabocha squash and sage noodle soup has quickly become a new favorite…the sweetness of the squash and the buttery flavor of the Yukon gold potatoes gives the soup a delicious, unique flavor. Use standard pasta to make this vegan, or egg noodles if you’d like it to be vegetarian.
What You’ll Need:
- 1 Cup of kabocha squash, peeled and diced into small pieces
- 32 Oz. Container of vegetable broth
- 1/2 A large yellow onion, diced finely
- 2 Stalks of chopped celery
- 2 Large carrots, peeled and diced
- 1 Tbs Olive oil
- 1/4 Of a cup of small noodles or egg noodles
- 2 Fresh sage leaves
- 1 Large Yukon Gold potato, peeled and diced
- Salt and Pepper to taste
Grab a soup pot and add the olive oil. Sautee the squash, carrots, celery and onions along with a small dash of salt and pepper for about five to seven minutes over medium heat until the onions begin to become translucent. Add the broth, potatoes and sage leaves and bring the mixture to a boil. Add the noodles and reduce the heat to low/medium and let the soup simmer for about half an hour, stirring occasionally. Add salt and pepper to taste, remove the sage leaves and ladle the soup into bowls. Makes roughly 5-6 servings.