VeganMofo #10: Kabocha squash

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VeganMofo #10: Kabocha squash

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I love squash but rarely eat it because it just seems like so much work to make.  However, I  recently discovered the ease of making kabocha squash in soup!  All you have to do is cut the squash in half, get rid of the seeds chop it up in big pieces and throw it into a broth.  The skin is totally delish, so you don’t even need to peel it! Add some tofu, veggies and mushroom to the broth and let it cook.

Boil up some noodles in a seperate pot.  When your noodles are cooked, the kabocha soup should also be ready.  It really doesn’t take that long to cook at all!

Combine the soup with the noodles and serve it up in a big giant bowl.  You are now ready to curl up and watch as the rain falls outside.

kombucha squash melts in your mouth like marshmellow

kabocha squash melts in your mouth like marshmellow


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