It's just about time for thanksgiving! I hope you've bookmarked all of our recipes for your feast this year. We've got savoury quinoa stuffing and vegan gravy, roasted sweet potato kale salad with mustard dill vinaigrette, moroccan mint corn, and the easiest dessert ever, pumpkin crumble stacks!
One thing we didn't do this year is make a nice fall soup so we thought we'd share a recipe from one of our fave fellow vegans, rae of sunshine! She's made a delicious and comforting acorn squash soup in these cute squash bowls! Love this idea and there's even more on her vegan thanksgiving meal guide.
ingredients (makes 5 C of soup):
2 acorn squash
1 1/2 tbsp olive oil
1 garlic clove, minced
1 tbsp fresh ginger, minced
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
2 cans coconut milk
Preheat oven to 350 F. Prepare acorn squash by cutting the top off, scooping out the seeds with a spoon and placed the squash face down on a baking sheet. Bake for 25 mins until the inside of the squash is well roasted.
In a large, bottom heavy sauce pan, heat oil. Add garlic, onion, and ginger and cook on medium until slightly golden. Cut the apple into quarters and remove seeds. Leaving the peel on is entirely up to you. Add the apple and the spices to the pot and stir consistently to prevent burning.
Remove squash from the oven and allow to cool. Once cooled, carefully scrape out the insides with a spoon and add it to the pot. Stir the ingredients until they're mixed well and then add in coconut milk and stir again to combine. Cook on low for 20 mins.
With a blender, food processor, or immersion blender, blend the soup until it becomes a thick puree. Serve hot and garnish with pumpkin seeds and fresh ground pepper.