Description
A creamy and delicious acorn squash soup that is perfect for fall and winter seasons.
Ingredients
- 2 medium acorn squashes
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon ground ginger
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the acorn squashes in half and remove the seeds.
- Drizzle olive oil over the squash halves and season with salt and pepper.
- Place the squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté the onion until translucent.
- Add garlic and ginger, cooking for an additional minute.
- Once the squash is roasted, scoop the flesh into the pot.
- Add vegetable broth and bring to a simmer.
- Blend the soup until smooth, then stir in coconut milk.
- Season with additional salt and pepper to taste, and serve warm.
Notes
- For a spicier kick, add a pinch of cayenne pepper.
- This soup can be stored in the refrigerator for up to 5 days.
- Garnish with pumpkin seeds or a drizzle of coconut milk before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American