Squash The Cold Weather Blues

  We're feeling the chill. 

  At Broke Kitchen, cold weather means but one thing: time to bust out the stock pot and start making mire poix for days. 

  We can learn a thing or two from our vegan allies around this time of year--it's when a lot of people get sick from temperature fluctuations and a busy work season. Let this post serve as a loving reminder to stay hydrated and ingest vitamins however you prefer.

 Us? We'll take this vegan squash, sweet potato and harissa soup, as recommended by the cooks in our kitchen. 

  Here's how you make it.

Ingredients:

-1 butternut squash

-1 sweet potato

-2 cups vegetable stock

-2-3 cups water

-2 medium onions, diced

-2-3 carrots, diced

-2 stalks celery, diced

-3 cloves garlic

-1 tsp harissa powder (or paste)

-1/4 cup almond milk

-fresh chives to garnish

Method:

1. Preheat oven to 375 degrees F. Halve squash and coat in liberal amount of extra virgin olive oil. Place on sheet pan, open side down. Bake for 45 minutes. 

2. Poke holes in sweet potato with a fork and wrap in aluminum foil. Throw in oven too. This will take approx. 1 hr and can be baked at the same time as the squash NO PROBLEM.

3. In a large stock pot, saute onions, garlic, carrots  and celery in generous amount of extra virgin olive oil. Season with salt and pepper. Once vegetables begin to soften, add 1/2 cup vegetable stock and bring to a simmer. Add another cup of stock and water. Add squash and sweet potato.

4. Bring to simmer once more, reduce heat to low and cover. After about 2-3 hours, you can remove pot from heat and let cool.

5. Puree soup in batches to achieve creamy consistency and return to stock pot. Add almond milk and simmer until ready to serve. Garnish as you wish.