Acorn Squash and Apple Soup

Monday, November 14, 2016

Fall has finally arrived in the South. Summer just didn't want to leave this year. October 29th was my last beach day. Well, the last day of the season wearing a bathing suit and getting wet! I am fortunate to live near the beach so I love going year round and just walking on the beach.

Well, with the swimsuit packed away....I can finally get out my Fall sweaters and boots. Fall is my favorite season. It's just so refreshing after a long hot summer. Plus the colors that Fall weather brings are just amazing. Fall wouldn't be Fall without yummy seasonal soups. I love squash and this Acorn Squash and Apple soup just screams Fall! Acorn squash is rich in vitamins, minerals, dietary fiber and antioxidant compounds. Not to mention the nutritional benefits of apple in this soup too. You could easily use a butternut squash instead of an acorn squash in this recipe.

The Main Ingredients

#1-Peel the squash   #2-Cut squash in half   #3-Remove seeds   #4-Cut into cubes

Place all ingredients into crock pot and cook

When cooked, puree with an immersion blender or let cool and use an upright blender

The aroma is wonderful!

Acorn Squash and Apple Soup

2 cups chicken stock (vegetable stock for vegans)
2 cloves garlic, peeled and minced
2 carrots, peeled and diced
2 apples, cored and diced)
1 medium (uncooked) acorn squash, peeled, seeded and cubed (about 2 1/2 cups)
1 cup onion, diced
1/2 tsp sea salt
1/4 tsp fresh ground pepper
Pinch of cinnamon and nutmeg
Pinch of cayenne pepper (optional)
1/2 cup canned unsweetened coconut milk

-Add all the ingredients Except the coconut milk to the crock pot. Stir.
-Cook 6-8 hours on low or 3-4 hours on high, or until the squash is completely tender.
-Stir in the coconut milk.
-Puree with an immersion blender or transfer to an upright blender to puree.
-Taste and add additional salt, pepper and cayenne if desired.

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