1 serving vegetarian bouillon (cube or as your brand measures)
about 3 cups winter squash (acorn and butternut together = genius)
1 pinch sea salt, or to taste
1/3 cup salsa fresca
I made this last night with leftover squash from a squash-butter experiment I'd attempted (successfully!). It is really easy and pretty darn delicious.
1) Cook up a bunch of winter squash. I used acorn and butternut and I'm now super fond of that combination. Here's how I cooked mine. First, I washed the squash very well under water and cut each squash in half, removing the seeds and stringy strings (funky pulp). I then cut each squash into smaller pieces to fit in my pressure cooker. There's no need really to cut the pieces any smaller than necessary. I put the grill into my pressure cooker and added water—no more than would come just to the top of the grill without rising above it. Then I placed the squash pieces on the grill and then put the lid and weight on the pressure cooker. I cooked the squash on high until the pressure cooker started to hiss all crazy-like then I reduced the heat to med-low for about ten minutes. When ten minutes had elapsed, I released the pressure, took off the lid, and removed (carefully!! Contents are hot and soft) the squash. After the squash had cooled, the skin came right off. I then cut the squash into smaller pieces and measured about 3 cups for the soup.
2) Dissolve one cube of vegan bouillon in 2 cups of boiling water. Keep the heat on high and add the squash. While that's cooking together, add salt. Let the squash and broth continue to cook over fairly high heat for about 10 minutes. This allows the squash to absorb a lot more flavor.
3) Now add 1/3 cup salsa. I recommend using stuff you bought refrigerated (or made yourself) over stuff that comes off the shelf with tons of preservatives and funky ingredients. Reduce the heat to medium and cook for another 5 minutes. Stir as you like to prevent the soup from over boiling or just to mix things together well.
4) Now remove the chunks of squash and place in a blender or food processor. Do this in sections if need be. Add to the squash enough broth to prevent the blending process from being too difficult. Blend until everything is smooth orotherwise texturally as you wish.
5) Return the purée to your saucepan and mix thoroughly with any remaining broth. Your soup is now done. You can keep cooking it if you think the flavor will get better or you can remove it from the heat and gobble it up.