This soup is pure love. Love of squash. Love of Fall. Love of whatever you like.
I tend to favor acorn squash for smooth soups over butternut squash for a couple of reasons. One; butternuts always tries to kill me when I'm trying to crack them open and two; acorn squash has a more developed flavor when roasted compared to butternut. Did I mention that the little green guys are a lot easier to work with?
Poor little acorn squashes all forlorn and neglected in favor of trendy butternut or snazzy spaghetti squash. Not 'round these parts. This soup delicately showcases acorn squash in all it's glowing glory. Todd and I ate the entire pot in one night, that is how amazing this soup is. I plan to make it for thanksgiving too, which is a coveted recipe spot!
A perfectly creamy, fall soup that’s incredibly delicious. It’s quite easy to prepare and mostly hands-off. I prefer my soups probably thicker than most, but this can be thinned easily with a bit of additional water.
- 2 acorn squashes (about 3-4 lbs. total)
- 1 Tbsp. vegan butter
- 1 medium yellow onion, diced
- dash of kosher salt
- dash of ground black pepper
- 1 Tbsp. fresh rosemary, minced
- 1 Tbsp. fresh sage, minced
- 2 cups vegetable broth
- ½ cup full-fat coconut milk
- 1 dried bay leaf
- dash of freshly ground nutmeg
Dutch Word of The Day
Soup --> Soep (pronounced the same actually)
Good Deed of The Day
Doctors from Government General Hospital announced at a scientific conference in Vancouver, Canada that they have recently uncovered, "when meat or fish is cooked directly over fire, it gets covered with cancer-causing carcinogens, making it more dangerous than even smoking or consumption of alcohol, surgical gastroenterologist Dr S M Chandramohan said". Yikes! Just one more reason to steer clear of meat, yo. Read more here. Que "The More You Know" chime...