This soup is easy to make and so favorable. The smokiness from the sea salt blends makes a nice counterbalance with the slightly sweet mild taste of the red kuri squash.
In case you haven't prepared the squash in advance. Take a thoroughly washed kuri squash, poke some slits in it and pop in a 375 degrees oven for 40 minutes.
When the squash comes out of the oven let it sit for about 5 minutes. Then peel the squash and place the flesh in a bowl.
Before using the onions, you want to caramelize them. Take a small fry pan and put the cut onion in a fry pan that's slightly drizzled with olive oil and sauté them. To help caramelize the onions a tiny bit of maple syrup can be used, about a teaspoon. If the onions start to dry out while sautéing them add a little bit of water. It should take about 10 minutes for the onions to be ready.
In a blender add the water, non dairy milk, squash, caramelized onions, olive oil and seasonings.
Blend all the ingredients together till smooth
You can serve the soup right from the blender or you can pour the soup into a pot and warm the soup up. I poured my soup in a small pot and added a garnish of nettle leaf that I stirred into the soup. I also paired my soup with some sourdough nettle cheese quesadillas using my throw away starter and raw cheddar cheese as the cheese.
I tend to like my soup this consistency so if you prefer it a little thinner add a little bit of filtered water.