Gingery Acorn Squash Soup
Cozy Up with Gingery Acorn Squash Soup: A Fall Favorite
As the leaves turn and the air gets crisp, there’s nothing quite like a warm bowl of soup to nourish the soul. Today, we’re sharing a recipe for Gingery Acorn Squash Soup that’s packed with flavor, incredibly easy to make, and perfect for lunch, dinner, or even a cozy breakfast! This soup is naturally creamy, subtly sweet, and has a delightful zing from the fresh ginger. It’s a vibrant, healthy, and delicious way to enjoy the bounty of fall.
Acorn squash is a fantastic source of Vitamin C and fiber, making this soup not only tasty but also good for you. The addition of carrots, celery, and onions creates a flavorful base, while the ginger adds a warming spice that perfectly complements the sweetness of the squash. Whether you’re a seasoned cook or just starting out, this recipe is sure to become a fall staple in your kitchen.
What makes this Gingery Acorn Squash Soup special?
- Simple Ingredients: You likely already have many of these ingredients on hand.
- Easy to Make: Minimal prep time and straightforward instructions.
- Versatile: Enjoy it as a starter, a light meal, or a comforting side.
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber.
- Flavorful: The combination of sweet squash and zesty ginger is irresistible.
Tips for the Best Soup:
- Roasting the Squash: For an even deeper, richer flavor, consider roasting the acorn squash before adding it to the soup. Halve the squash, scoop out the seeds, and roast cut-side down at 400°F (200°C) for about 40-50 minutes, or until tender.
- Spice it Up: If you like a little heat, add a pinch of cayenne pepper or a dash of chili flakes to the soup.
- Creamy Texture: For an extra creamy soup, you can blend in a tablespoon of coconut milk or cashew cream after pureeing.
- Garnish with Flair: Don’t be afraid to get creative with your garnishes! Toasted pumpkin seeds, a swirl of coconut cream, or a sprinkle of fresh herbs all add a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Yes! Butternut squash or kabocha squash would also work well in this recipe. They have a similar sweetness and texture.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Is this soup vegan/vegetarian?
A: Yes! This recipe is naturally vegan and vegetarian.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.
We hope you enjoy this comforting and flavorful Gingery Acorn Squash Soup as much as we do! It’s the perfect way to embrace the flavors of fall and nourish your body and soul.
Gingery Acorn Squash Soup
Ingredients
- 2 tablespoons coconut oil or ghee
- 1 medium acorn squash peeled, seeded, and chopped
- 2 medium carrots peeled and chopped
- 2 medium onions chopped
- 2 sticks celery chopped
- 3 cloves garlic minced
- 1 thumb-size piece ginger peeled and grated
- filtered water water to cover
- to taste Celtic sea salt or Herbamare
- to garnish parsley minced
Instructions
- Heat coconut oil or ghee in a saucepan. Sautée onions until translucent, then add celery, garlic, squash, ginger, and filtered water to cover. Simmer for 30 minutes or pressure cook for 12 minutes.
- Puree in blender. Add water, if desired. Return to pan and season with sea salt or Herbamare, to taste. Simmer for 10 minutes.
- Garnish with parsley.
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