October 3, 2014

Apple Acorn Squash Soup


although this soup doesn't look all that pretty, it tastes really good. it's creamy, thick, sweet from the apple, and vegan & gluten-free so there's no flour to thicken this up or cream to make it creamy. it's alllll natural.

roasting the squash does take a bit of time and of course prep work can be tedious, but this is still a very simple recipe. the soup itself doesn't require a lot of time (unlike chicken noodle soups where you have to spend 6 hours to make the chicken broth --no, ain't nobody got time for that). so let's get started ;)



save the acorn squash seeds and roast them at 245*F for about 15-20 minutes






Recipe: Apple Acorn Squash Soup
By: Hannah Claudia
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1 apple. chopped
2-3 stalks of celery, chopped
1 onion, minced
1 acorn squash, halved
few tablespoons of olive oil , 1 clove of minced garlic, rosemary
2 cups of fresh shiitake mushrooms, chopped
(reserve the stems because they're too tough and soak them in 2 cups of hot water to infuse the water with the mushroom flavor)
2 tablespoons coconut oil to sautee

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1. Drizzle the acorn squash with oil, top with garlic & rosemary. Roast at 350*F for 40-50 minutes or until fork tender.
2. Sautee the onions and celery until softened.
3. Add the mushrooms and cook until all softened. 
4. Add the apple and the "mushroom broth".
5. Scoop out the roasted acorn squash and blend everything.



xoxo, hannah









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