Cinnamon Acorn Squash Soup

And the soup fetish rages on.

Is there any vegetable that CAN’T be turned into a delicious soup? I’ve found yet to find a veggie that I couldn’t roast or boil and puree into a sweet or savory, creamy bisque. And fall seems to be the perfect time to keep churning out the soup recipes.

I was recently given what I THOUGHT was a pumpkin (thanks Tracy!), only to slice open the sucker and discover it was, in fact, an acorn squash. Since I already severed the gourd, my pumpkin pie and pumpkin oatmeal was put on hold and without much planning, decided that the only way I could quickly serve this squash was in a soup of course.

I was overwhelmingly surprised at how awesome it came out, since I literally threw in any fall-ish item into the pot, crossing my fingers for success. Freshly picked apples + homegrown acorn squash + cinnamon = HEAVEN.

4 cups vegetable broth

1 large acorn squash, halved and seeded

1 large apple (green is better), peeled and chopped

1 red onion, chopped

2 carrots, chopped

1 cup coconut milk

3 tbsp olive oil

1 1/2 tsp cinnamon

1 tsp sea salt

1/4 tsp black pepper

1/4 tsp nutmeg

1/2 cup chopped pecans for garnish

• Preheat oven to 400 degrees
• Place acorn halves, face up, on a baking sheet. Season with olive oil, salt and pepper to taste
• Roast at 400 degrees for 1 hour
• Remove skin off squash and cube
• In a large saucepan, cook olive oil and onion over medium heat for 5 minutes
• Add squash, carrots, apples, salt and black pepper and cook for 3-5 more minutes, stirring continuously
• Add cinnamon and nutmeg and cook for another minute
• Add vegetable broth and bring to a boil
• Simmer on low/medium heat for 15-20 minutes
• Stir in coconut milk, then puree in batches in a blender until creamy