June 13, 2019

Nourishing Butternut Squash & Raw Corn Spring Broth Bowl. {Vegan Recipe}

What can’t broth in a bowl do?

It’s the perfect blank canvas for a multitude of delicious and healthy foods that, when simmered together, make magic.

Unlike a bunch of cold veggies and whatever else in a bowl (aka salad), heating things up with a savory stock makes everything more cozy, more filling, and loads more fun!

This version is wonderful right now as many of the ingredients can be found fresh at your local farmer’s market, and the bright flavors and colorful produce are all about springtime revelry.

As with all my recipes, it’s also low-calorie, nutrition packed, and easy-peasy.

Recipe (serves 4):

Total time: 1 hour
Active time: 20-25 minutes


2 cups butternut squash, peeled and cubed (if you haven’t mastered squash butchery, you can find this preprepared at many stores)

2 large boxes vegetable broth

2 cups cooked rice, preferably short grain brown Arborio, but any will do

4 ears of corn, kernels removed

4 cups baby spinach, finely chopped

1 avocado, sliced

1 jalapeño pepper, minced (seeds removed for less spicy flavor if desired)

1 cup fresh cilantro, loosely chopped

2 teaspoons smoked paprika

2 teaspoons cumin

1 tablespoon olive oil

2 tablespoons soy sauce

2 fresh bay leaves

Salt and pepper to taste

2 cups crushed tortilla chips

To prepare:

First, the squash. Grab a baking sheet and line it with tin foil. Toss in the squash, oil, smoked paprika, and lots of salt and pepper. Mix together well so all sides are coated. Bake in a 400-degree oven for 40-45 minutes or until squash is fork-tender.

While the squash cooks, find a big soup pot. Pour in the broth, rice, bouillon, cumin, salt, pepper, bay leaves, and jalapeño peppers, and bring to a boil. Lower to simmer and let it cook while the squash finishes roasting. When the squash is done, remove it from the oven and toss in the soup bowl.

When ready to serve, reheat broth if it has cooled and remove bay leaves. Add in the spinach with the corn, toss in both, and let it sit for one minute, just to heat it through.

Turn heat off and pour soup into four bowls using a slotted spoon so everyone gets an even amount of the squash, rice, and corn.

Pour remaining broth in bowls. Top with chips, avocado, and cilantro.



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