For dumplings! Or Soup! Or Sipping! For someone who hates meal prepping, this is something I can get behind! 2 deli containers of salty, umami, rich squash broth that can be used in a myriad of ways for autumnal vibes any day, for any meal!
1. In a large pot, warm 2 tbsp olive oil over medium heat. Saute 4 garlic cloves (minced), 1 small onion (minced) until softened. Add 1 tsp cinnamon, 1/2 tsp cumin, & 2 tbsp gochujang. Saute for 1 minute until fragrant. 2. Add in 1 cup diced honeynut squash with 6 cups water and a pinch of kosher salt. Bring to a rapid simmer, and cook covered, for 10-15 mins until tender. Blitz with an immersion blender until smooth. Taste and adjust the seasoning if needed. Optional: add in 2 cups quartered shiitake mushrooms and cook for an additional 10 mins. 3. Store in an airtight container until ready to use for soup, oatmeal, or to throw dumplings into as a quick meal.
