It happens every year. I buy way too much winter squash and about the time that everyone is switching over to gingerbread and eggnog, I’m still enjoying my pumpkin. There are worse problems to have, but this week I’ve been trying to use it up.
Right now I’m down to two pie pumpkins, two mini pumpkins, one butternut squash, one delicata squash and a golden acorn squash. I started with three golden acorn squashes, but two of them became this delicious soup.
It’s simple to make and full of creamy, coconut flavor. It’s one of those recipes that gets you ready for winter as you struggle to let go of a beautiful fall.
The recipe uses two squash. To prepare them, half them and remove the seeds. Rub them lightly with olive oil and place them cut-side down on a baking sheet. Pierce the skin in a few places with a fork. Bake at 425 F for about 30 minutes or until tender. Let cool and scrape out the flesh to use in the soup.
- 1 tablespoon virgin coconut oil
- ½ large onion, diced
- 3 cloves garlic, minced
- 2 golden acorn squash, roasted and flesh removed, about 4 to 5 cups
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon crushed red pepper
- 1 ½ cups vegetable stock
- 1 (13.5 oz) can coconut milk
- Garnish options: shredded coconut, chopped pistachios, chopped cashews
- Heat the oil in a soup pot over medium-high heat. Add the onion and garlic. Cook until tender, about 5 minutes.
- Add the squash, salt, cloves and red pepper. Cook for 1 to 2 minutes more.
- Stir in the vegetable stock. Use an immersion blender to puree the soup, or transfer the soup to a blender and puree until smooth, and return to the pot.
- Once the soup is pureed, stir in the coconut milk and cook until heated through, 2 to 3 more minutes. Top with shredded coconut or nuts before serving, if desired.
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