1-1.5 hours
~4-6 servings
Rich & hearty soup + silky kabocha squash = winner, winner, sans-chicken dinner. This adaptation of the classic french dish Coq au Vin doesn’t skimp out on anything. Kabocha squash is classically featured in Japanese meals and desserts. The magic of this squash lies in its skin. Once cooked, it becomes just as soft as its creamy orange interior — so don’t peel it! The depth in this broth gets absorbed by the squash and grains/lentils to make a truly decadent pairing for a chilly day. Adapted from Bon Appétit.
Ingredients
- 5 tablespoons olive oil
- 4oz (roughly 10) crimini mushrooms, quartered
- 2 large onions thinly sliced
- 6 garlic cloves thinly sliced
- 3 tablespoons of vegan butter or more olive oil
- 1 1/4 cups dry white wine
- 3 tablespoons red or white miso
- 3/4 cup whole farro or barley OR 1 cup lentils (rinsed) but see note
- 1 large kabocha squash, halved, seeds removed & cut into 2inch wedges
- 1 large kabocha squash, halved, seeds removed & cut into 2inch wedges
- Salt and pepper to taste
Preparation
- In a large pot or dutch oven heat 2T of oil on medium high and cook mushrooms stirring very occasionally until brown and crips (6-8 mins). Season with salt and transfer to a plate.
- Over medium heat add 3T of oil. Cook onions until softened and starting to brown 6-8 mins. Add garlic and butter or oil until fragrant and softened. Add wine and reduce by half.
- If using faro/barley: Add faro/barley, miso and 6 cups of water or *compost bouillon* and bring to a boil then simmer for uncovered for 20 mins stirring once or twice. Add squash and submerge as much as possible. Simmer for additional 30 mins covered.
- If using lentils: Add lentils miso and 6 cups of water or *compost bouillon* bring to a boil and reduce to simmer. Add squash and submerge as best you can. Cover and cook for 30 mins.
- Stir in mushrooms to heat through, salt as needed and serve.