Acorn Squash Soup
Serves 3-4
Time Preparing: 15-20
Time Cooking: 20-30 minutes
Time Roasting Pumpkin: 60 minutes
Total Time:75-80 minutes
Ingredients
- 2 acorn squash, cut lengthwise in 4 parts, remove the seeds and stringy bits (keep the seeds to be used in another dish)
- 1 large red onion, chopped - 2 garlic cloves, minced
- 2 tablespoons ghee or fat of choice
- Freshly grated nutmeg
- 1 teaspoon fresh ginger root, sliced
- 4 cup bone broth, or chicken stock (recipe here, here)
- Sea salt to taste
- Green scallions to garnish (optional)
- Coconut milk to garnish (optional)
Preparation
Step 1
Baking acorn squash
Heat oven to 350 degrees Fahrenheit
In a baking sheet place the acorn squash pieces pieces side by side, cut side up
Roast until tender, 50-60 minutes
Remove from oven, reserve until cooled
Peel, and reserve pulp
Step 2
In a large pot heat ghee over medium heat
Add onions, stir occasionally, sauté until lightly golden, 10 minutes
Add garlic, stir occasionally, sauté until golden browned, 5 minutes
Add acorn pulp, bone broth, ginger, nutmeg, sea salt, simmer about 10 minutes, remove from heat
Carefully, pour this mixture in a blender or food processor, pulse until pureed, 1-2 minutes
Transfer soup to a bowl
Stir 1 tablespoon coconut milk in each portion served
Garnish with chives
Immediately serve