Recipe of the Week: Acorn Squash Soup
Whether you want to accept it or not, fall is just around the corner. With fall comes the seasonal favorites we love so much. Pumpkin spice lattes aside, winter squash is quickly becoming readily available at the local grocery store and farmer’s market, and we’re not complaining— it’s hearty, filling, delicious, and oh-so-versatile.
As the days get chillier, you might find yourself wanting to cozy up on the porch with a blanket and a nice bowl of something warm and comforting. And we promise— As you sip on this tasty, healthy acorn squash soup with the crisp (almost) fall air settling in around you, you’ll be thanking us.
What you’ll need:
- 3 lb. acorn squash (1 large or two smaller)
- 3 small sweet potatoes
- 1 can coconut milk
- 1 tsp garam masala
- 3 tbsp EVOO
- 1 medium red onion, finely diced
- ¾ tsp ground ginger
- ⅔ c coconut milk
- 3 ½ c vegetable broth
- Salt and pepper, to taste
What to do:
- Preheat oven to 400*.
- Slice the acorn squash in half lengthwise and scrape out the seeds. Place cut-side up on baking sheet and drizzle with EVOO.
- Slice potatoes in half lengthwise and rub with EVOO. Place face-down on baking sheet.
- Roast for 45 minutes (should be very tender) at 400*. Remove from oven and allow to cool until you can touch it without getting burned.
- Remove skin and place squash and potatoes into a large bowl
- Heat up remaining EVOO in large pot
- Sauté onion until translucent
- Stir in spices, cook until fragrant
- Add in broth, squash, and sweet potato, bring to a simmer, cook about 15 minutes
- Blend until smooth in batches, return to pot, add in the coconut milk and any additional spices you desire
- Serve with a sprinkle of garam masala and enjoy!