Warm up this winter with a silky, no-peel kabocha squash soup. Easy, vegan, and packed with flavor — learn the secret to ultra-creamy results in just 40 minutes.

There's a lot to love about squash. The mild, malleable, flavorful vegetable can be endlessly reinvented into dozens of different dishes. And there are so many varieties! From thick-skinned ...

The squash in this recipe is a winter variety called kabocha, also known as Japanese pumpkin. It's become widely available, and recognizable with its dark green, bumpy exterior, a slightly squat round ...