Last weekend I tried the most delicious kabocha squash soup at a camping resort in Big Sur, California. The squashes were grown on site in their organic garden and it was the perfect thick soup to warm up with on a chilly, foggy night.
When I asked how the chef prepared the soup, I was told it was a simple vegan puree with fresh herbs a little bit of spice. As I marveled at how delicious each creamy spoonful was, I was reminded yet again at how simple meals like this really allow the true flavor of the ingredients to shine through.
CLICK HERE to read the entire PBS article.