This soup is surprisingly good. I really never liked just plain mashed squash (sorry, Mom), but I knew I'd have to find a way since my husband does. I already knew I liked squash in sweet things (pumpkin pie, pumpkin cookies, etc...). Could I find a recipe for a savory squash dish that I did like? I can't even remember where I found this, but it works for me. I love it. The original recipe actually uses milk. I tried using it with (non-dairy) and without and enjoy it without better.
1 onion, chopped
1 Tablespoon oil
1-2 teaspoons ground cumin
1/2 teaspoon ground ginger
3 cloves garlic, chopped
3 cups pumpkin (or other winter squash) puree
3 cups vegetable broth
salt and/or other seasoning as desired
1/4 teaspoon cayenne pepper (optional)
Cook until heated through. When serving add a little nutritional yeast and maybe some little pepitas (green roasted pumpkin seeds) on top of soup in bowls. Option: put all ingredients in the crockpot after sauteing the onions and garlic. Great as leftovers.
When I made it this time, I used a butternut squash and pumpkin. I tripled the recipe for leftovers...see photo. Yum.