Fall into fall with this Vegan Curried Squash Soup. Ready to feel like you're jumping into a pile of crisp leaves in your favorite cozy sweater? Or like you're apple picking, cider in one hand, cinnamon-apple donut in the other?
Then this is the soup for you.
Fresh acorn squash, comes together with pumpkin and creamy coconut milk to make a nutrient packed meal with all the seasonings you need to warm you up on a crisp autumn evening.
Despite our original "two week quarantine," we are entering yet another season amidst a pandemic. Anyone else longing for a gal pal coffee date where you don't have to worry about sanitizing your hands the second you get back into your car?
If Covid-19 have taught us anything, it's that community is everything. From our super heroes in the super market, to our fully suited up medical team, we have all banned together to get through this tough time. Small acts of kindness looks different these days - things like wearing a mask, or giving the person ahead of you in line six feet of space.
For my family, we have found community in gardening.
When friends fall on tough times, we can offer them fresh fruits and veggies because "we couldn't possibly eat all of these. Please, take some home with you."
This season has brought bunches of green beans, little acorn squashes, and more figs than you could imagine. And when a close friend of ours had too many pumpkins and shared with us, I knew just what to make them into.
Thus the Fall Curried Squash Soup was born.
Ingredients
1 small to medium sugar pumpkin
1 acorn squash
2 tbsp oil
1 ½ yellow onion
4 cloves garlic
2 large carrots
1 tsp salt
½ tsp black pepper
½ tsp coriander
½ tsp fenugreek
½ tsp cumin
½ tsp turmeric
½ tsp garam masala
½ tsp ground ginger
½ tsp cinnamon
14 oz can of coconut milk
2 cups veggie broth
pumpkin seeds to top
Directions
Preheat oven to 400°F
Wash acorn squash and cut in half. Place face down on a baking sheet and add enough water to fill baking sheet a bit. For the pumpkin, wash and cut into quarters. Coat in olive oil and sprinkle with salt. Put these onto a separate baking sheet.
With both baking sheets in the oven, cook for 40 minutes or until you can easily pierce them with a fork.
In a large pan over medium heat, add oil, onions, garlic and carrots. When the onions are fragrant and translucent, add the rest of the seasonings. Cook until carrots are tender.
Once the squash are done, scoop out the flesh into a large pot (PLEASE wait until they are cool enough to handle - my pinky finger is still burnt!).
Add the ingredients from the pan into the pot with the squash plus add coconut milk and veggie broth. Use an immersion hand blender until desired texture. Some people like it completely smooth, but I prefer to leave a few carrot chunks here and there.
Serve hot and top with pumpkin seeds.
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