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