Acorn Squash & Apple soup

A sweet and warm soup for the winter!

Prep : 25 min

Cooking : 55 min

Servings : 6-8

2 acorn squash (or 1 butternut squash)
1 clove garlic, unpeeled
Salt & pepper, to taste
2 Tbsp (30 ml) olive oil
1 cup (250 ml) yellow onion, chopped
2 apples, unpeeled, cored and cut into quarters
1 Tbsp (15 ml) fresh ginger, chopped (I used minced ginger in a jar, eg here)
1 tsp (5 ml) curry powder
1 tsp (5 ml) apple cider vinegar
3 cups (750 ml) vegetable broth
1/2 cup (125 ml) vegan milk (I used unsweetened soy milk)
Optional : Pumpkin seeds, for serving

Preheat the oven to 400˚F. Line a baking pan with parchment paper or silicone mat. Set aside.
Slice the squash in half and remove the seeds using a spoon. Season with salt and pepper. Place the squash face down on the baking sheet and place the garlic cloves under the squash. Bake for 30 minutes or until a knife cuts through easily. Let cool, then peel the squash and garlic and place it in a bowl. Set aside.
In a large pot, heat the oil and cook the onion for 5–10 minutes or until soft.
Add the apples, garlic, ginger, curry powder and apple cider vinegar and cook for 2 more minutes.
Add the squash and vegetable broth and bring to a boil.
Reduce heat and let simmer for 15 minutes.
Add the milk and process the mixture until smooth. Adjust seasoning if needed and garnish with pumpkin seeds.

Blog