Creamy Sweet Dumpling Squash Soup
Recipe and photo by Megan Horowitch of Short Girl, Tall Order!
This delicious vegan, gluten-free soup is the only thing you’ll want to eat this winter. We love it for dinner while we’re curled up with a movie, paired with crusty bread, or for lunch on the go—sipped out of our favorite mug. It’s the perfect recipe to celebrate squash season in all it’s glory!
2 medium sweet dumpling squash (about 3 c of squash flesh once cooked)
Cooking spray (for baking the squash)
15 oz can coconut milk
1/2 c vegetable broth
1/2-1 tsp chili flakes (depending on preferred spice level)
1 tsp fresh lemon juice
1 tsp garlic powder
Salt and pepper, to taste
Preheat your oven to 400F.
Begin by taking your squash and cutting it in half horizontally to separate the top and bottom. Remove the seeds and stringy flesh from inside of the squash. Discard the seeds or wash and save them to roast as a topping.
After the seeds are removed, coat the inside of the squash with a little cooking oil and season with salt and pepper to your liking. Lightly grease a large baking tray and place the squash on the tray with the skin facing up.
Bake the squash for 30-35 minutes until the inside is tender and it can be easily pierced with a fork/knife. Remove the squash from the oven and let cool.
Once the squash has cooled enough to handle, scoop out the flesh and add to a blender. The amount of flesh can vary by the size of your squash, but you'll want to have around 3-3.5 c total. Next, add in your canned coconut milk and blend with the squash until smooth.
Pour the squash and coconut milk into a large pot and add in your vegetable broth, chili flakes, garlic powder, fresh lemon juice, and as much salt and pepper as you would like. Stir to combine.
Bring the pot of soup to a boil, then turn down the heat and simmer for 10 minutes to thicken the soup. Remove from the heat and serve. Add your topping and enjoy!
We love topping this soup with roasted seeds, kale chips, and even fresh pomegranate seeds to add some crunch. It is also great with toast or served with a sandwich.
If you'd like to roast the seeds as a topping for the soup, first rinse and dry them. Then, season to your liking with salt, pepper, oil, and spices. Roast at 300F for about 15 minutes or until the seeds start to pop. Let cool and then add to the top of your soup or eat as a snack.