Monday, October 13, 2014

vegan creamy roasted acorn squash soup


it was a bit chilly this weekend.  to combat the damp cold weather, i made a big pot of soup.

soup is such a great comfort food when the weather is cold outside.  it's like a liquid blanket that warms you from the inside out.

we bought a lovely looking acorn squash at a farm stand recently, so i was excited to put it to good use in a pot of soup!



i roasted the acorn squash with pumpkin pie spices and then pureed it with sauteed onions, garlic, vegetable broth, and coconut milk.

the acorn squash is sweet and delicious, and the pumpkin pie spices give it great fall flavor.  the coconut milk makes this soup so wonderfully creamy, you would never know there isn't any dairy in there.

this soup is so very easy to make.  you just need a little bit of patience while the acorn squash is roasting in the oven.  (which, by the way, will make your whole house smell absolutely amazing!)

this soup is packed with great flavor and it is super nutritious too!  it's healthy comfort food at it's finest.


vegan creamy roasted acorn squash soup
prep time: 10 minutes
baking time: 45 minutes
cooking time: 20 minutes
yields: 6 servings
adapted from oh my veggies

ingredients:
1 large acorn squash
2 tablespoons extra virgin olive oil, divided
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 medium sweet onion, chopped
4 garlic cloves, minced
2 cups unsweetened coconut milk
2 cups low-sodium vegetable broth

directions:
preheat your oven to 375 degrees F.  chop the tip and the tail off the acorn squash, then cut it in half length-wise.  scoop out the seeds (you can discard them or you can save them and roast them like pumpkin seeds).  drizzle 1 tablespoon of olive oil over the squash and sprinkle with pumpkin pie spice and salt.  place both squash halves (cut side up) on a baking sheet lined with aluminum foil.  roast the squash for 45-50 minutes, or until the flesh is very soft.  once baked, use a spoon to remove the squash flesh from the skin.  discard the skin.

heat the remaining tablespoon of olive oil in a large soup pot over medium heat.  saute the chopped onion until translucent.  add the garlic and saute for an additional 2 minutes.  add in the coconut milk and the vegetable broth.  add the mixture to a blender along with the roasted squash.  blend until completely smooth.  return pureed soup to the soup pot and warm over low heat.  season with salt and pepper to taste.  serve warm.


enjoy!
love, laurie

1 comment:

Ma Pa C said...

That sounds good. Like the pot