2019 Home for the Holidays Contest: Super Soups


Festive Acorn Squash Soup

2 acorn squash

1 onion, chopped

1 clove garlic

1 tbsp olive oil

1 tbsp minced fresh ginger

1 apple, peeled, cored and quartered

½ tsp ground cloves

½ tsp cinnamon

½ tsp nutmeg

2 cans full-fat coconut milk

Preheat oven to 350 degrees.

Prepare acorn squash by cutting the top off and scooping out the seeds. Place squash face-down on an oiled baking pan and bake for 25 minutes until well roasted.

In a large saucepan, heat oil over medium heat. Add onion, garlic and ginger and cook for just a couple of minutes. Add the apple and stir constantly until apple is softened. Remove from heat.

Remove squash from the oven and cool. When cool, scrape the squash with a spoon and add to the saucepan. Stir in cinnamon, nutmeg and coconut milk and simmer for 20 minutes.

With a blender or food processor, blend the soup until smooth. Serve immediately.

David White
Sunset Hills