Acorn Squash Soup

Prep and cook time: 1 hour 4 minutes

Servings: 6

Ingredients:

  • 1 acorn squash
  • 1 tbsp olive oil
  • 1 cup shredded or diced carrot
  • 1 small onion chopped
  • 1/2 apple diced
  • 1 tsp ginger
  • 1 tsp turmeric
  • 1 14 oz can unsweetened coconut milk
  • 1 1/2 cups water
  • 1/2 tsp salt

Method:

  1. Cut the squash in half and scrape out the seeds.
  2. Roast in a baking pan for about 30-40 minutes at 400ºF until flesh is soft.
  3. In a heavy pan, heat the olive oil over medium-high heat.
  4. Add carrots and onions and saute for 4 minutes.
  5. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper.
  6. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes.
  7. Blend to make soup.
  8. Serve with pumpkin seeds, spring onions, and parsley.