Acorn Squash and Apple Sage Soup
I don’t consider it fall until the sweaters come on, the lattes are on repeat and the fall squashes are in season.
In one of my last CSA share pickups (boo) I received a huge acorn squash and a bunch of apples that were perfect for a big ole creamy vegan soup.
I find the key to a great squash soup is to roast it ahead of time. Roasting it brings out more flavour in my opinion. This recipe has minimal ingredients and really doesn’t take much time after roasting the squash. Note you can always skip the roasting if you’re short on time.
Makes 6-7 servings depending on the size of your squash.
Ingredients:
1 acorn squash, cut in half and roasted for 40-45 minutes at 375 degrees
3-4 apples, chopped ( I find Macintosh works best for soup)
1 leek or small onion, diced into pieces
2 cups vegetable broth
1 clove garlic, minced
1 piece celery, diced
2 tablespoons dried sage
1 tablespoon olive oil
salt and pepper for taste
1/3 cup full fat Coconut milk
Optionally: roasted pumpkin seeds, coconut milk and chopped parsley for garnish
Instructions:
Once your squash has been roasted if doing so, set aside to cool. Then remove the flesh and place into a bowl. Set aside.
Over the stovetop, add olive oil into a large soup pot over medium heat. Add the garlic and onion/leek and saute for 3-4 minutes. Add the dried sage and saute for another 30 seconds.
Add the squash, apples and broth, salt/pepper. Stir well and let come to a boil. Then simmer on low heat for 15 minutes. Then set aside to cool a bit.
Either using your immersion blender or regular one, add half the soup and blend until smooth. Remove and repeat until all the soup has been blended.
Return to the stove and add in the coconut milk. Simmer on low for 20 minutes. You may need to adjust adding in more salt and pepper.
When ready to serve, top with pumpkin seeds, some parsley and a drizzle of coconut milk. It makes it look fancy 😜
Enjoy!!!!
@solefulyinliving✌️