And the soup fetish rages on.
Is there any vegetable that CAN’T be turned into a delicious soup? I’ve found yet to find a veggie that I couldn’t roast or boil and puree into a sweet or savory, creamy bisque. And fall seems to be the perfect time to keep churning out the soup recipes.
I was recently given what I THOUGHT was a pumpkin (thanks Tracy!), only to slice open the sucker and discover it was, in fact, an acorn squash. Since I already severed the gourd, my pumpkin pie and pumpkin oatmeal was put on hold and without much planning, decided that the only way I could quickly serve this squash was in a soup of course.
I was overwhelmingly surprised at how awesome it came out, since I literally threw in any fall-ish item into the pot, crossing my fingers for success. Freshly picked apples + homegrown acorn squash + cinnamon = HEAVEN.
4 cups vegetable broth
1 large acorn squash, halved and seeded
1 large apple (green is better), peeled and chopped
1 red onion, chopped
2 carrots, chopped
1 cup coconut milk
3 tbsp olive oil
1 1/2 tsp cinnamon
1 tsp sea salt
1/4 tsp black pepper
1/4 tsp nutmeg
1/2 cup chopped pecans for garnish
- Preheat oven to 400 degrees
- Place acorn halves, face up, on a baking sheet. Season with olive oil, salt and pepper to taste
- Roast at 400 degrees for 1 hour
- Remove skin off squash and cube
- In a large saucepan, cook olive oil and onion over medium heat for 5 minutes
- Add squash, carrots, apples, salt and black pepper and cook for 3-5 more minutes, stirring continuously
- Add cinnamon and nutmeg and cook for another minute
- Add vegetable broth and bring to a boil
- Simmer on low/medium heat for 15-20 minutes
- Stir in coconut milk, then puree in batches in a blender until creamy