Saturday, November 1, 2014

Acorn Squash Soup with Warm Spices

This soup is the perfect taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice.  Delicious and filling, low in calories, high in fibre and vitamin A!  Try this super economical dish tonight!!!

 1 kg acorn squash
2 tbsp olive oil
1/4 tsp salt
1 medium cooking onion, diced
2 garlic cloves, minced
1/2 tsp chili powder
1/2 tsp ground cumin
1/4 tsp ground cinnamon
3 cups low-sodium vegetable broth
1 cup water
1/4 cup 35% cream (I used goat milk)
1 tbsp fresh lime juice
1/2 cup pepitas (young pumpkin seeds - optional)
  • Peel squash, cut in half and scoop out seeds.  Cut squash into 1" cubes (approximately 7 cups worth)
  • Heat a large pot over medium heat.  Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes.  Add garlic, spices and remaining salt.  Cook for 1 minute.  Add cubed squash and cook 2 more minutes.  Add broth and water.  Bring to a boil and reduce heat to medium.  Simmer, partially covered, until squash is tender (approximately 30 minutes).
  • Puree mixture in pot using a hand blender, or in batches using an upright blender.  Stir in cream and lime juice.  Ladle soup into bowls and garnish with pepitas.
  • ENJOY!

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