Goodbye Summer… Hello Fall! Check out this fall soup recipe, perfect to keep warm as the weather cool down.
Prep time: 20min / Cooking time: 70min / Yields: 8-10 bowls
Ingredients:
- 2 medium-size acorn squash
- 1 small butternut squash
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of coconut oil
- 1 large yellow onion
- 3 1/2 cups of vegetable broth
- 2 pinches of cinnamon powder
- 1 pinch of clove powder
- 1 pinch of cardamom powder
- 1/2 can of coconut milk
- 1 tablespoon of honey
- 1/2 juice of a lemon
- Salt & pepper to taste
- Optional: cayenne pepper & pumpkin seeds for garnish
Preheat your oven to 375 degrees.
Wash & cut in half the acorn squash & butternut squash lengthwise. Remove the seeds, and coat the inside with olive oil and place them on a baking tray, facing up. Bake for about 35-40min, until the flesh is tender and you can poke a fork through it.
Remove the flesh with a spoon & set aside.
In a large pot over high heat, add the coconut oil. While melting, cut & slice the onion and add to the pot. Cook for 10min, until the onion softens.
Add the squash flesh to the pot, and incorporate the vegetable broth. Mix well, and sprinkle the cinnamon, clove, and cardamom over. Add salt & pepper to taste. Let simmer on low heat for 10min.
Take the pot off the stove. Blend in batch either with a regular blender or directly in the pot with a hand blender, until smooth.
Bring the pot back to the stove over low heat, add the coconut milk, honey & lemon juice. You can keep a few tablespoons of coconut milk on the side for garnish. Taste and adjust the consistency and seasoning as you like.
Pour in bowls, and add a splash of the remaining coconut milk, and sprinkle with cayenne pepper and pumpkin seeds for garnish.
FALL for it!
