This makes about 8 cups, enough for 6 generous servings
Ingredients
✓ Medium Red Kuri squash (substitute: acorn squash)
✓ 2 small or 1 medium baking potato (or 2 medium Yukon Gold potatoes)
✓ 1 teaspoon fresh garlic and 1 tablespoon fresh ginger; they will be blended so you can just estimate the volume and not bother chopping
✓ 1 teaspoon garlic powder
✓ 2 teaspoon lemon pepper
✓ Salt to taste – try starting with ½ teaspoon
✓ 20 leaves oregano
✓ 1 cup beans
✓ 1 apple
✓ 3-4 carrots
✓ 1 ½ cups water or vegan broth
✓ (optional) small or medium red bell pepper with seeds, membranes, and top removed; it won’t change the flavor much but can be used to fine-tune the color to your preference
Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
Cook the squash and potatoes. I like to pressure cook; a medium squash takes about 12m, a medium baking potato takes about 20m, and a small potato takes about 14m. What I often do is put the longer cooking item in first for the difference in time, depressurize, then add the other ingredient and cook for the rest of the time.
I like using red kuri squash as the cooked skin and flesh are both tasty and edible. Cut the squash in half, spoon out and separate the seeds; if acorn squash, remove the skin and seeds, composting or discarding them. (You can also dispose of the red kuri seeds or toast them like pumpkin seeds.)
Put all of the ingredients into a blender and blend. If you like a thinner soup, add more water/broth to your preference.
