Oh how how I love October 1st. It is truly one of my all time favorite days of the year, right up there with birthday celebrations, winter holidays, and the first 70 degree day in spring. One thing that all of these wonderful days have in common is that cozy feeling of contentment and warmth right down to your soul.
In our home, it is a tradition to decorate the house in full-on Halloween decor on the first day of October. This year, I had my 3 and 5 year old “helping” with the decorations and they were honestly more excited than me, it was better than Christmas morning. This day is the introduction to Fall, my favorite season.
So here we are, the Fall season is gearing up with lots of cider milling, sweaters, cute boots, fires in the fireplace, and….SOUP! Yes, soup. My favorite food in the fall. My mother was kind enough to bring me four small acorn squash(es?) from her garden this week and all I could think was: “Soup Time!”.
Today I whipped up something that I am calling “Spiced Acorn Squash Soup”
This would have been great with a giant hunk of corn bread or crusty sour dough, however I decided to forego the carb overload and stick with a low carb, vegan variety that left me feeling so warm and fuzzy inside! I hope you get a chance to try this recipe, its divine!
Spiced Acorn Squash Soup – (GF/V/DF)
2 medium sized Acorn Squash (halved and seeded)
1 medium white onion (chopped fine)
2 TB EVOO (Olive Oil)
1 lemon (halved)
2 cloves of fresh minced garlic (FRESH! not from a jar)
1/4 cup Spiced rum (Captain Morgans type rum)
1 vegetable bouillon cube
1 – 2 TB Indian/Thai Curry spice blend (of your choice)
1 TB cinnamon
4 cups of water
1 to 5 TB Brown Sugar (to taste)
1 TB nutritional yeast (Dr. Braggs)
1 cup coconut, almond or brown rice milk
Roast each half of the acorn squash by slicing in half and placing flat side down in a shallow dish filled 1/2″ with water, salt & cinnamon at 425 degrees for approximately 25 minutes or until you can easily pierce the squash though the skin with a fork.
Remove the squash from the oven and scoop out the flesh into a high powered blender. Add liquid from the baking dish into the blender to create a smoother result. Add in rosemary, cinnamon and garlic. Blend on medium to high (depends on blender) for 20 seconds. Set aside.
In a large soup pot, sauté onions in olive oil. When onions begin to turn translucent, squeeze juice from 1/2 a lemon into the onions, then add in spiced rum. Once the alcohol has burned off – add in the Indian Curry Spice blend of your choice. Sauté for about one minute. Add in 4 cups of water to the the pot then pour in the blended acorn squash.
Add the bouillon cube, the juice from the other half of the lemon, garlic, cinnamon, rosemary, brown sugar (to taste), and nutritional yeast.
Bring to a boil for about 10 minutes then simmer for 15-20 minutes until the soup thickens. Add in milk, stir and simmer for another 10 minutes or so.
Serve with dairy free sour cream + sprinkle with cinnamon + a sprinkle or two of brown sugar.
A couple notes about this recipe:
- Brown Sugar: Some people don’t like sweet soups, so if you like a more savory flavor – add only about 1 TB of Brown sugar. If you like a sweet soup that reminds you of pumpkin pie then add up to 5 TB of brown sugar and more cinnamon.
- Garlic: Feel free to add the garlic to the onion mixture during the sauce step, it will bring a roasted garlic taste to the soup – adding another layer of tastiness!
- Nutritional Yeast: This is a soup thickening agent that also adds a shot of complex B vitamins to your soup. If you don’t have N.Y., then just use 1 TB of flour or corn starch. You may have to bump up the salt slightly, but taste it and adjust as necessary.
Happy Fall everyone! Stay cozy and warm and get some soup on the stove!
Founder of Pasta Is Not Salad