Healthy Eating: Vegan Spiced Acorn Squash Soup

 

Fall is upon us! For our first "Healthy Eating" entry we have decided to share a recipe that uses acorn squash--a falltime favorite. With a touch of cinnamon and spice, this soup is sure to satisfy through the holiday season.

 

Vegan Acorn Squash Soup

Recipe submitted by Jeanette Barrow

Prep: 20 minutes

Cook: 2.5 hours

Ingredients

3 whole acorn squash, halved with seeds removed (a spoon is the best tool here)

4 shallots, diced

3 garlic cloves, diced

5 Tbsp extra virgin olive oil

1 Tbsp sea salt

1 Tbsp freshly cracked pepper

3 cups low-sodium vegetable stock

1/4 tsp cayenne

1/4 tsp smoked paprika

1/4 tsp cinnamon

1/8 tsp nutmeg

1/4 tsp white pepper

2 cups coconut milk (canned)

2 tbsp chopped fresh parsley (to garnish)

1/2 tsp cinnamon (to garnish) 

Directions

Preheat oven to 350ºF. Arrange squash halves cut-side up on an aluminum foil covered cookie sheet. Drizzle squash flesh with 2 Tbsp extra virgin olive oil (EVOO), then sprinkle them with salt and freshly ground pepper. Bake until tender, approximately one hour. Let cool and then remove flesh from skin with a spoon and set aside.

Heat 3 Tbsp EVOO in large soup pan or dutch oven on stovetop at medium-high heat. Add diced shallots and garlic and cook until soft and just beginning to carmelize, about 5-6 minutes. Deglaze pot with 1/4 cup vegetable stock. Reduce heat to low. Add remaining vegetable stock, cooked squash, cayenne, smoked paprika, 1/2 tsp cinnamon and nutmeg and bring to a simmer. Once simmering, add coconut milk. Cover and cook for 1 hour and remove from heat. Once slightly cooled, blend with a hand-blender or in counter-top blender and return to pot. Reheat, and serve in individual bowl and finish each with a sprinkle of fresh parsley and a dash of cinnamon.

Bon Appétit!