Friday, September 7, 2012

Acorn Squash Soup



Sometimes I like to pretend I live somewhere where labor day actually means the end of summer and some cooler weather.  Here in Florida it’s still 90-something and 90% humidity.  To handle this little problem I simply crank the air down and fix something that makes me think of fall.  And what’s more fall-like than soup and squash?  This soup gave me my fall-fix and the chance to get another meal in my freezer.


I’ve been trying to make my time in the kitchen more purposeful lately.  As much as I’d love to hang out there all day, tinkering around with recipes, there are about a million and one other things that need to get done.  So I’ve been trying my best to double or triple our meals so I can freeze the extra portions for another day.  This only takes a couple more minutes to chop the additional ingredients and it means I’ve got another meal or two in the freezer for a busy night.


With that in mind, I whipped up this recipe- it will make huge batch of soup that freezes well.  We ate this for dinner and lunch and I froze three additional mason jars full.  For the cauliflower I used the heart and stems that I don’t normally use for anything.  Since you’ll be blending this soup, it doesn’t matter what part you use!


Acorn Squash Soup


1 large acorn squash (or 2 small)
2 tbsp olive oil
2 cups onion, chopped
3 cloves garlic, diced
2 tbsp ginger, diced
3 cups carrots, chopped
2 1/2 cups celery, chopped
2 cups cauliflower, chopped
10 cups water
1 tbsp sea salt
1/2 tsp pepper
coconut milk to garnish

Preheat oven to 400.
Slice squash in half and remove seeds.


Place open side down in a baking dish and cook for 30 minutes.
Remove from oven and turn squash over.
Cook for an additional 30 minutes.


Allow to cool enough to handle and then remove skin and chop.


In a large soup pot, heat olive oil over medium meat.
Add onions and sauté for 2-3 minutes.


Add garlic, ginger, carrots, celery and cauliflower.
Sauté for 5 minutes, stirring often.
Add water and diced squash and bring to a boil.
Reduce heat and simmer for 25 minutes.


Add salt and pepper.
Pour in batches into a heat safe blender and blend until smooth.


Garnish with a swirl of coconut milk and enjoy.


Aidric was a huge fan of this nourishing recipe.


Kota spent most of her time seriously stirring it.  She eventually gave it a thumbs up though. 

4 comments:

  1. I can't wait to try this! My kids & I love acorn squash. Thanks for sharing!

    Monika
    www.lifewithlovebugs.com

    ReplyDelete
  2. I love soups from squash. I have made butternut squash soup but not acorn. With your recipe, I now can make this one. Thanks for sharing this with My Meatless Mondays

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  3. This sounds delicious! Thanks so much for sharing on Natural Living Monday. We are going to have to try this!

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  4. Looks VERY yummy! I adore my VitaMix... I don't like to have a lot of electric appliances, but the VM is WELL worth the cost.
    Thanks for liking up!
    ~ Amy

    ReplyDelete