Acorn Squash Soup with Turmeric

Acorn Squash Soup with Turmeric

Ingredients for Acorn Squash Soup with Turmeric: 1 acorn squash. 1 table spoon olive oil. 1 cup shredded or diced carrot. 1 small onion, chopped. ½ apple, diced. 1 table spoon ginger. 1 table spoon turmeric. 1 14 oz can unsweetened coconut milk. 1½ cups water. ½ table spoon salt. ¼ table spoon pepper. Preparation: 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. In a dutch oven, heat the olive oil over medium-high heat. Add carrots and onions and saute 4 minutes. Add squash flesh, apple, ginger, turmeric, coconut milk, water and salt, and pepper. Stir and bring to a boil. Reduce heat and simmer, covered for about 10 minutes. Puree soup with an immersion blender or put in your Vitamix. Be careful not to burn yourself! Serve with pepitas, scallions, and parsley. Recipe by: Karen Kelly...
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