Sauté the Vegetables– warm the olive oil in a large pot then sauté the mirepoix for 5 minutes.Cook for about 45 minutes, or until the soft is pliable when squeezed with an oven mitt. Roast the Squash– cut off the stem, slice it in half, scoop out the seeds then oil the flesh and place it face down on a baking sheet.I personally don’t enjoy the flavor of light coconut milk so I wouldn’t use it but if you like it then feel free to do so! You could also use light coconut milk if you’re looking for something lower in fat. Again, totally up to you if you want to stick with 1 cup. So instead of using 1 cup, I just dump the whole can in the pot. Full fat canned coconut milk creates the best texture but if I open a can, I like to use the entire thing in the recipe. Coconut Milk- Another thing I often found myself changing was the amount of coconut milk in the recipe.I use 2 cups to keep the soup thick but you can always add more to thin it out if you like. Vegetable Broth- Using a flavorful broth is key to making this soup extra delicious.We’ve also added cayenne for a hint of spice and it was delicious! Ground Turmeric and Curry Powder- One teaspoon of each is usually sufficient but if you like for the spices to punch you in the face then feel free to kick it up a notch.I highly recommend sticking granny smith. The subtle acidity balances out the sweetness of the squash in the best way possible. Granny Smith Apples- I’ve tested this with a few different varieties of apple but it’s never as good as it is with granny smith.Garlic and Ginger- Fresh garlic and ginger are ideal but I’ve also used garlic powder and ground ginger with great results.Onion, Celery, and Carrot- I always start my soups with a mirepoix because they create the prefect flavor base.You should have between 3-4 cups of cooked squash in total. So depending on the size of your squash and whether or not you like a thicker texture, you might want to use two. I often found myself using two acorn squash to get an extra thick and creamy consistency. Acorn Squash- When I first posted this recipe, it called for one medium acorn squash which I think might be a little vague and can cause varying results depending on your interpretation of what a medium squash is.Roasted Acorn Squash Apple Soup Ingredients (and Tips!) It will always be a favorite in our house so I thought it deserved a little facelift and a few tips on how to tweak it to your personal liking. I originally shared the recipe five years ago and we still make it almost every week once the cool weather rolls in. It’s comforting, bursting with flavor, and is seriously the best way to warm up on a chilly day. Not only is it super easy to whip up but I love the velvety texture and the way that it blends savory and sweet so perfectly. I know that sounds like an exaggeration but I promise you it’s not. If I could only have one soup every year, it would without question be this Acorn Squash and Apple Soup. Roasted Acorn Squash and Apple Soup- b lended with ground turmeric, ginger, and coconut milk, this healthy soup makes for the ultimate cozy and comforting meal! (vegan and gluten-free)
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