acorn squash soup
Here's the perfect starter for your holiday feast, or a comforting soup on a cold winters day.
Servings 5 cups
Ingredients
- 2 acorn squash
- 1 onion, finely chopped
- 1 ½ tablespoon olive oil
- 1 garlic clove, minced
- 1 tablespoon minced fresh ginger
- 1 apple
- ½ teaspoon ground cloves
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 cans full-fat coconut milk
Instructions
- 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.
