Acorn Squash Soup
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.