Acorn Squash Soup

10 min

40 min

30 min

about 4 cups

Whenever the leaves start to brown and fall off the trees, it’s time for some warm and tasty squash soup! This soup is made with a previously roasted acorn squash, sauteed onions carrots and apples and spices. This vegan acorn squash soup has a very mild buttery taste and the canned coconut cream gives it a creamy and sweet finish. Always a favorite between children young or old.

Ingredients:

1 acorn squashes
1 tbsp olive oil
½ cup onion, yellow, diced
2 cloves garlic, minced
¼ tsp ginger powder
¼ tsp all spice
½ cup carrots, chopped
⅓ cup apple, cored and chopped
2 ½ cups water
1 1/2 tsp salt
3 tbsp coconut cream, canned kind

Directions:

Cut acorn squash in the middle and put it on a baking pan face down. Add about ½ in (2 cm) of water.
Bake in the oven for 30 min at 350°F (175°C) or until knife pokes in easily.
Once fully baked, remove from the oven and allow to cool until squash can be handled.
Remove the middle part with the seeds and discard.
Scoop flesh into a bowl and set aside.
Heat olive oil in a pan on medium heat. Once heated, add onions and saute until lightly browned (6 - 8 minutes).
Add garlic, ginger and allspice to it and stir for about 1 minute.
Add carrots, apples and 2 cups of water.
Cover with a lid and let it simmer for about 15 minutes.
Transfer whole soup into a blender, add salt and mix until you get a smooth soup.
Return soup back to the pot, add ½ cup water and coconut cream and give it a stir.
Garnish with extra coconut milk if you want to.