Acorn Squash Soup

Posted on: September 28th, 2016 by healing_arts_admin
Acorn Squash Soup

Acorn Squash Soup

This Soup tastes like Autumn!!!

Acorn Squash (some say Danish squash) Soup

Acorn Squash cut, boiled and Vitamixed or  food processed to a puree 1 leek, cleaned & chopped fine 1 walla walla onion, chopped fine 3 tbls coconut oil fresh ginger root, minced (3 tbls) garlic 1-3 cloves to taste turmeric 3 tbls sprinkle of salt & pepper to taste 1 cup vegetable broth or miso broth 1 can coconut milk Chantrelle mushrooms, chopped. Fresh grated nutmeg to garnish while serving

First cut and boil your Acorn Squash, takes about 30-45 minutes. Then puree in either a blender, Vitamixer or food processor. Then in a soup pan, sauté leeks, walla walla onions, ginger root and garlic in coconut oil for about 5-7 minutes, until shiny. Then add the Squash puree, the broth, the coconut milk and spices. Stir until well blended. Add the Chantrelle mushrooms. Serve with a sprinkle of nutmeg. Tastes like Fall!

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