Acorn Squash Soup with Turmeric
By: Karen Kelly
Published: Saturday, February 4, 2017 - 1:32am

Ingredients




1 acorn squash
1 tbsp olive oil
1 cup shredded or diced carrot
1 small onion, chopped
½ apple, diced
1 tsp ginger
1 tsp turmeric
1 14 oz can unsweetened coconut milk
1½ cups water
½ tsp salt
¼ tsp pepper

Preparation

1 Cut the squash in half and scrape out the seeds. Roast in a baking pan for about 30-40 minutes at 400ºF. You want the flesh to be soft. 2 In a dutch oven, heat the olive oil over medium-high heat. 3 Add carrots and onions and saute 4 minutes. 4 Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. 5 Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes. 6 Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself! 7 Serve with pepitas, scallions, and parsley.

About

Acorn Squash Soup with Turmeric will warm your bones this winter. It's so creamy and delicious that you won't realize how healthy it is. Full of veggies and made dairy free with coconut milk.