Acorn squash is a seasonal, flavorful source of potassium, iron, calcium, and vitamin C. The seeds of acorn squash may be roasted and eaten, like pumpkin or sunflower seeds.

Acorn squash stores easy, staying fresh for up to 3 months in cool dry areas away from extreme temperatures and direct light. Their meat can also be processed, pureed and frozen for up to one year. Prep for next year’s holiday bash, this year!

This recipe uses fresh ginger, which packs a hefty throat-punch! If you are too much of a little baby we recommend reducing the ginger by half. But if you are tough enough, go all in and put your face into the heart of Autumn, like a BOSS!

Acorn Squash & Ginger Soup Ingredients

2 acorn squash

1 tsp pepper

1/2 Tbsp oil  (optional)

1/2 tsp sea salt

1/2 tsp table salt

2 tsp fresh ginger

2 large cloves garlic

1/4 cup rough chopped onion

1 tsp turmeric

16 fl oz water (or more depending on desired consistency)

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Preheat your oven to 400˚ F.

Process the acorn squash by first cutting off the ends and halving the squash. Scoop out the seedy guts and put aside if you plan to roast the seeds, or compost if not.

Place the squash halves rind side down on a sheet tray, if you wish to oil the halves do so with 1/2 tsp and rub onto each half evenly.

Smash the garlic with the flat side of a knife  and place each half of the clove inside the oiled squash belly, along with the onions so everything is evenly distributed. Sprinkle the sea salt and pepper uniformly over each half making sure to coat the onions and garlic with all the flavor enhancing awesomeness!

Place sheet tray in oven and set timer for 15 minutes. After 15 minutes rotate tray and reset timer for another 15 minutes.

Check squash after the 30 minutes and remove if flesh is a lovely dark orange and you can stick a fork in without resistance. Put aside to cool. Don’t worry if squash cools too much, this recipe is finished in a Vitamix, which actually heats the soup during the process. One of the really cool features of this wonderful kitchen tool! Word.

Scoop the squash meat into the Vitamix with all the onions and garlic, add the fresh ginger, table salt (table salt for iodine), turmeric, and half the water. Select Variable 1, turn on and slowly increase to 8. Process until smooth, approximately 4 minutes, if too thick for your liking add the remaining water and process until incorporated.

Serve immediately and heat the rest the day after. Makes about 4 portions!

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Thanks for checking out our original smack-you-in-the-grill acorn squash & ginger soup. Try our recipe and let us know what you think in the comments below. As always, thanks for reading and eat well!

For a mouthwatering archive of foodie pics and all things nutritionally awesome, follow us on Instagram and Twitter!

©2016 ecoRDN

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