Sunday, February 5, 2012

Acorn Squash Soup

Acorn Squash Soup is a simple and sweet tasting soup that is easy to make. In this recipe, you roast the squash prior to adding it to the soup, and it makes your house smell wonderful. This soup is great if your goal is to eat locally and seasonably, as acorn squash is easily found in your local farmer’s market. This recipe can also work well with butternut squash. Serve with vegan sour cream for garnish.

                                                         Acorn Squash Soup
                                                         Emma Rating ♥♥♥

Serves 4


1 Acorn Squash
Nonstick spray
1 cup onion, chopped
1 Tbsp ginger, freshly grated
3 tbsp Earth Balance
3 cups Vegetable Broth
Salt, to taste
Pepper, to taste


Wash squash, cut in half and scoop out seeds. Spray an oven-safe pan with non-stick spray and lay squash, cut side down, in the pan. Bake in a 350° oven for about 40 minutes, or until the squash is tender. Let cool, then scoop the pulp out and set aside.

In a large, heavy pot, sauté onion and ginger in Earth Balance until onions are translucent. Add vegetable broth and cook for about 15 minutes. Add squash pulp and mix.

Puree mixture, in batches if needed, until smooth. If too thick, slowly add small amounts of water until you achieve desired consistency. Return to pot, reheat, and serve hot.