acorn squash soup | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2014/10/10/acorn-squash-soup/

It’s just about time for Thanksgiving! I hope you’ve bookmarked all of my recipes for your feast this year. There’s savoury quinoa stuffing and vegan gravy, roasted sweet potato kale salad with mustard dill vinaigrette, moroccan mint corn, and the easiest dessert ever, pumpkin pie jars!

One thing I didn’t do this year is make a nice fall soup, so I thought I’d share a recipe from one of my fave fellow vegans, Ashley Wood. She was formally a food blogger under the name Rae of Sunshine! Ashley is now reading Akashic Records and spreading her love globally, giving intuitive readings, meditation courses, and other spiritual offerings. She’s also started a new vegan dairy company called Lot 49. She made this delicious and comforting acorn squash soup in these cute squash bowls. I love this idea!

acorn squash soup

Here’s the perfect starter for your holiday feast, or a comforting soup on a cold winters day.

Ingredients

2 acorn squash1 onion, finely chopped1 1/2 tbsp olive oil1 garlic clove, minced1 tbsp minced fresh ginger1 apple1/2 tsp ground cloves1/2 tsp ground cinnamon1/2 tsp ground nutmeg2 cans full-fat coconut milk

Instructions

Preheat oven to 350°F. Prepare acorn squash by cutting the top off, scooping out the seeds with a spoon and place the squash face down on a baking sheet. Bake for 25 minutes until the inside of the squash is well roasted.In a large saucepan, heat oil. Add garlic, onion, and ginger and cook on medium until slightly golden. Cut the apple into quarters and remove seeds. Leaving the peel on is entirely up to you. Add the apple and the spices to the saucepan and stir consistently to prevent burning.Remove squash from the oven and allow to cool. Once cooled, carefully scrape out the insides with a spoon and add it to the saucepan. Stir the ingredients until they’re mixed well, then add in coconut milk and stir again to combine. Cook on low for 20 minutes.With a blender, food processor, or immersion blender, blend the soup until it becomes a thick puree. Serve hot and garnish with pumpkin seeds and fresh ground black pepper.

The post acorn squash soup appeared first on hot for food by Lauren Toyota.

vegan scalloped potatoes recipe

These vegan scalloped potatoes are a delightful twist on a classic with the added caramelized onions on top!

vegan caramelized onion scalloped potatoes

These vegan caramelized onion scalloped potatoes are a delightful twist on a classic and will satisfy everyone at your holiday gathering!

vegan pumpkin lasagna

I'm in the full-swing fall spirit, even though it's still nearly 95°F here in LA-I live in the valley! Those who are long-time hot for foodies know that I'm not into spooky eats. I like to keep it classy. Enter this vegan pumpkin lasagna.

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

These vegan cabbage rolls are stuffed with sundried tomatoes, mushrooms, and sunflower seed ricotta. Super delicious!

vegan scalloped potatoes recipe

vegan caramelized onion scalloped potatoes

vegan pumpkin lasagna

vegan pumpkin lasagna

cabbage rolls with sunflower seed ricotta

hot for food

Categories

Social Footprints