Ingredients
– 2 medium acorn squashes
– 1 tablespoon olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground ginger
– 1 teaspoon cinnamon
– 1 teaspoon salt
– 4 cups vegetable broth
– 400 ml coconut milk
– Fresh parsley for garnish
Method
1. Preheat the oven to 200°C. Cut the acorn squashes in half and scoop out the seeds. Place them cut-side up on a baking tray. Drizzle with olive oil and season with a bit of salt.
2. Roast the squash for about 30-40 minutes until it is tender. Allow it to cool slightly before scooping out the flesh.
3. In a large pot, heat some olive oil over medium heat. Add the chopped onion and cook until it becomes soft. Mix in the minced garlic, ginger, cinnamon, and salt, stirring for a few minutes.
4. Add the roasted squash and vegetable broth to the pot. Bring everything to a simmer for about 10 minutes, allowing the flavours to blend.
5. After simmering, use an immersion blender to puree the soup until smooth. Stir in the coconut milk. Serve hot, garnished with fresh parsley.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
horselife.org
cheeseofchoice.org
