Semi-Whole Food Kabocha Squash Stew

Posted: February 1, 2015 in Uncategorized


1 medium yellow onion

4 + cloves garlic minced (don’t be shy)

1 red and 1 yellow pepper chopped

2 packages Beyond Meat “Feisty” or other Veggie Ground + extra taco seasoning

2 packages Goya Sazon con Achiote

1 Tbs. garlic powder (optional)

1 32 oz. box of veggie broth (preferably mushroom) or equivalent broth base/water

1-2 cups extra water (just enough to cover squash)

1/2 cup or more ground raw unsalted pepitas (pumpkin seeds)

Kosher Salt to taste

Smoked Paprika to taste

1 medium kabocha squash chunked (washed but not peeled) or butternut squash (peeled)

2 cups choice of cooked beans (optional)

Sweat onions, add peppers and sauté until tender. Add garlic and spices, cook for 30 seconds or so careful not to burn. Add broth, beyond meat and kabocha squash. Cook until squash is tender. Add beans and ground pepitas at the end.

My 0% talent for photo taking aside, this soup is way pretty. The buttery emerald skin kabocha, red peppers and achiote are just gorgeous and the flavors deepen as it sits in the fridge for a day or two. But my favorite ingredient by far is the ground pumpkin seed.



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