Tales from the Scale: Ginger Acorn Squash Soup
I've been craving this soup for a bit and now that it's all rainy and grey I feel like it's time to share my non-vegan version of Tia Mowry's Vegan Ginger Acorn Squash Soup.
- One Acorn Squash peeled and chopped
- Two Carrots peeled and chopped
- Two onions (this time I used yellow onion and green onion)
- Three cloves of garlic - I used the bulb that came with my Pacific Northwest Fresh Box and it was SO flipping good
- Two pieces of celery chopped
- Chicken or veggie stock (enough to cover all the veggies which should be about one box)
- Coconut oil or your favorite cooking oil
- Heavy Whipping Cream
In the past, I have cut the acorn squash in half and cooked in the oven for about 45 minutes but to save time and also keep the kitchen cooler I chopped it very small and simmered with the other veggies and it worked like a charm.
You'll want to add salt and pepper to taste plus have a mixer to get the creaminess then add in your heavy whipping cream and boom! This soup is SO flipping good. It's got a hint of spice from the ginger and all the flavors combined make it feel hearty. I have packed it up and frozen it, gifted it to other people and I have to say tonight for my leftovers I am going to try and air-fry thin slices of garlic and rainbow carrot for crunch as well as try out some rosemary turnip chips on the side.
Your house will smell like Thanksgiving in the spring :) Add a side salad or I have even paired it with a pear and brie sandwich on sourdough to really go fancy pants with it.