One thing I didn’t do this year is make a nice fall soup, so I thought I’d share a recipe from one of my fave fellow vegans, Ashley Wood. She was formally a food blogger under the name raw of sunshine! Ashley is now reading Akashic Records and spreading her love globally, giving intuitive readings, meditation courses, and other spiritual offerings. She’s also started a new vegan dairy company called Lot 49. She made this delicious and comforting acorn squash soup in these cute squash bowls. I love this idea!
Here's the perfect starter for your holiday feast, or a comforting soup on a cold winters day.
acorn squash, soups
1onion, finely chopped
1 1/2tbspolive oil
1garlic clove, minced
1tbspminced fresh ginger
2cansfull-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, 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 black pepper.