This soup is so simple and packed full of flavor. This is also my favorite squash ever!
In a blender place 1 1/4 cups of the diced kabocha squash, reserving the remaining diced cup for serving in the soup. Add the ginger, leftover lentil & potato soup, nondairy milk, tomato sauce, mushroom broth, lime juice and zest, and sea salt. Blend until very smooth.
Pour into a saucepan to heat through and add in the remaining diced kabocha squash into the soup. Serve with chopped green onion on top, if desired.