It’s just about time for thanksgiving! I hope you’ve bookmarked all of my recipes for your feast this year. There’s savoury quinoa stuffing and vegan gravy, roasted sweet potato kale salad with mustard dill vinaigrette, moroccan mint corn, and the easiest dessert ever, pumpkin pie jars!
acorn squash soup
here's the perfect starter for your holiday feast or a comforting soup on a cold winters day.
- 2 acorn squash
- 1 onion, finely chopped
- 1 1/2 tbsp olive oil
- 1 garlic clove, minced
- 1 tbsp minced fresh ginger
- 1 apple
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 cans full-fat coconut milk
Preheat oven to 350°F.
Prepare acorn squash by cutting the top off, scooping out the seeds with a spoon and place the squash face down on a baking sheet. Bake for 25 minutes until the inside of the squash is well roasted.
In a large saucepan, 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 saucepan 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 saucepan. Stir the ingredients until they're mixed well and then add in coconut milk and stir again to combine. Cook on low for 20 minutes.
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.