Dreamy Acorn Squash Soup

This acorn squash soup sparks memories of fall and it’s so delicious, you’ll want to lick the bowl. Keep the recipe the same for a delightful sweet taste or make it savory by replacing the coconut milk for some vegetable or chicken broth.

 

Ingredients

1 Silverthorn Acorn Squash, cut in half

1 Silverthorn sweet potato, cut in half

1 Silverthorn sweet onion, diced

1 sweet apple

1 can coconut milk (or broth), full fat

1/4 cup + 1 Tbsp grassfed butter

1 1/2 inch of fresh ginger, peeled and diced

1 handful, english walnuts

1 Tbsp date paste

himalayan salt

water

 

Directions 

Pre-heat oven to 350 degrees F and lightly butter a large baking sheet.

Sprinkle salt onto the flesh of the acorn squash and sweet potato and then place the acorn squash and sweet potato onto baking sheet flesh down.  Bake until you can fairly easily collapse acorn squash into itself and sweet potato is soft, around 45-50 minutes.

Meanwhile, heat up a large skillet on medium-high and add 1 Tbsp of grassfed butter. Add in diced onions and cook until they are about halfway softened, stirring often to prevent burning. Once half soft, sprinkle generously with salt and add in chopped apple, walnuts and ginger. Continue cooking, stirring often, until onions are fully translucent and soft.

Once onions are ready remove pan from burner and immediately stir in date paste until full combined.

Next, transfer mixture into a food processor. Blend mixture into a paste, adding just a bit of water as needed.

Then, add the remaining butter into a large soup pan and melt. Remove pan from heat and fully combine paste and butter- set aside.

As soon as the acorn squash and sweet potato is cooked and ready to be handled, scoop out the flesh and transfer into food processor. Blend acorn squash and sweet potato together until it creates a creamy texture.

Fully combine the acorn squash and sweet potato mixture into the paste and butter mixture.

Replace soup pan onto burner on low heat, stir in coconut milk and sprinkle generously with salt. Warm soup and let set on low (careful not to simmer) for about 20 minutes to allow flavors to fully combine and bloom.

Enjoy!

 

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