• Liz Talley - Urban Graze

Basque Cabbage Squash Soup

Delicious with any cabbage; if you use red, it becomes extra festive!

Toasted squash /pumpkin seeds make an awesome garnish.

1 Tbsp. olive oil (plus more if needed)

1/4 c. chopped onion

2 cloves garlic, minced

1/2 lb. raw winter squash or pumpkin, cut into small bite sized cubes

1 quart organic chicken or vegetable stock (plus more if needed)

1 small-medium cabbage, shredded

2 cans cannellini, white kidney or navy beans, drained and rinsed

Salt and pepper

Saute onion and garlic in olive oil until onion is lightly brown. Scoop out onion and garlic and combine with cubed pumpkin and chicken stock in a soup pot and simmer until pumpkin is cooked firm-tender.

Meanwhile, add the cabbage to the same skillet you used to sauté the onion and garlic. Toss to coat with oil, adding a drizzle if you need to in order to make sure it is well coated. Cook just a few minutes, until the cabbage wilts.

When the pumpkin is done, add the cabbage and beans, and heat through. Add more stock if needed to reach your desired consistency.

Recipe created or adapted by Liz Talley, Urban Graze

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