Tuesday, November 25, 2014

Roasted Acorn Curry Soup (dairy free)

I had an acorn squash sitting on my counter and thought it would be fun to make into soup for these cool nights we have been having. It was a wonderful creamy soup. That was enjoyed by all.


2 acorn squash washed
3 T olive oil
1 tsp salt
3 T olive oil
1 onion sliced
3 scallion chopped
4 cloves of garlic minced
1 granny smith apple peeled chopped and cored *optional
3 C milk (I used cashew milk)
1/2 C canned coconut milk
1 1/2 C water
1 tsp salt
2 tsp curry powder
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp ground pepper

Directions  Heat oven to 350  Serves 4

1.  Cut a slit in the squashes, and place on cookie sheet. Place in oven and cook until you can cut it up easily. (For a faster cooking time you could do this part in the microwave until soft.)
2. Take squash out of oven and cut into pieces take out the seeds, and drizzle with oil and salt. Cook until nice and tender. Then set aside
3. In a large pot heat up the oil on medium heat and stir in onions and scallions saute for a couple minutes. Optional add apple cut up and cook until softened with the vegetables.
4. Stir in the garlic and continue to saute.   Cook until it turns a light golden color and is soft.
5. With a wire whisk slowly stir in milk, coconut milk, water, salt, curry, thyme, nutmeg, and pepper. Let cook together a couple minutes.
6. Peel off the skin off the squash and put the pieces into the soup and stir and let cook together a couple minutes.
7. Pour half of the mixture into the blender and blend until smooth. Continue the same process with the other half of the soup.
8. Return back to the pot and add additional salt and pepper and spices as desired.
9. Serve warm. I garnished with some pumpkin seeds and drizzled on some coconut milk.

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