In squash season, this hearty veg makes for a great soup.
Recipe from Blogging Over Thyme.
- 2 acorn squashes
- 3 small sweet potatoes
- 1 medium onion
- 1 tsp garam masala
- 3/4 tsp ground ginger
- 3 1/2 cups chicken broth (or vegetable)
- 2/3 cup light coconut milk
1) Preheat oven to 400F. Slice squashes in half and remove the seeds, then proceed to slice the sweet potato into large chunks. Place both together on one or two greased baking sheets, and drizzle with olive oil *Tip: to save time and mess, spray with Pam or a similar cooking spray. Place in the oven and bake for 40 minutes.
2) Once cooked then cool enough to handle, scope the squash out of the skin and place into a large bowl (or if you want one less dish to wash, place straight into a blender). Then, slide the skins off the potatoes and add to the squash. Discard the peels/skin.
3) Dice the medium onion, and in a skillet or soup pot, saute in a bit of oil until translucent.
4) Add the ginger and garam masala to the onion, and cook for an additional two minutes, stirring constantly.
5) Add the broth, cooked squash and sweet potato, and coconut milk to the pot or skillet (you may have to use two or both, if you don't have a very large pot of skillet). Stir together for a minute.
6) Transfer to a blended, and blend until smooth.