Sweet squash paired with walnuts and pureed till velvety smooth! This Walnut and Squash Soup is the perfect warming comfort food! Serving this vegan squash soup in roasted squash cups takes this fall soup to the next level.
In the meantime prepare the soup. In a pot, sauté the onion and bell pepper with the olive oil over medium-high heat until soft. Add the salt and oregano and sauté until the onion starts turning golden. Add in the garlic and sauté.
Add in the broth/stock and increase the heat to high. Cover the pot and bring the soup to a boil. Lower the heat back to medium-low and let the soup cook for about 20 minutes.
Using a spoon, scoop out the flesh of the squash without disturbing the shell of the squash (so it stays intact), and add the squash into the soup.