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Acorn Squash Soup

Laura Tully


Matthews, North Carolina


Time: 50 minutes

Yield: 4 Servings


2 acorn squash 3 tbsp olive oil 3 stalks celery, diced

1 white onion, diced

2 cups shiitake or other mushrooms, sliced 2 tbsp fresh chopped sage 3 cloves garlic, minced 2 tsp garam masala 1⁄2 tsp red pepper flakes 5 cups vegetable broth Salt and pepper, to taste

Coconut milk and roasted pepitas, for topping


  • Preheat oven to 425°F and line a baking sheet with parchment paper.

  • Cut each acorn squash in half and scoop out the seeds. Cut each half into thick slices and lay out on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

  • Roast at 425°F for 20-25 minutes until tender when pierced with a fork.

  • Meanwhile, heat the remaining olive oil in a large pot over medium-high heat.

  • Add celery, onion, mushrooms, garlic and sage and cook for 3-5 minutes, until starting to soften. Optional to pull out a few of the mushrooms to reserve for garnish.

  • Add spices, vegetable broth and roasted acorn squash (remove the skin) and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 minutes.

  • Transfer to a blender or use an immersion blender to blend until smooth. Season with salt and pepper, to taste, and serve topped with a swirl of coconut milk, reserved mushrooms and pepitas.

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