Acorn Squash Soup
Ingredients:
- 2 acorn squash
- 3 tablespoons olive oil
- 3 stalks celery, diced
- 1 white onion, diced
- 1 teaspoon chopped fresh ginger
- 2 cups shitake or other mushrooms, sliced
- 2 tablespoons fresh chopped sage
- 3 cloves garlic, minced
- 2 teaspoons garam masala
- ½ teaspoon red pepper flakes
- 5 cups vegetable broth
- Salt and pepper, to taste
- Coconut milk, pomegranate seeds and roasted pepitas, for topping
Instructions:
- Preheat oven to 425 degrees F. and line a baking sheet with parchment paper.
- Cut each acorn squash in half and scoop out the seeds. Cut each half into thick slices and lay out on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.
- Roast at 425 degrees F. for 20-25 minutes until tender when pierce with a fork.
- Meanwhile, heat the remaining olive oil in a large pot over medium-high heat. Add celery, onion, mushrooms, ginger, garlic and sage and cook for 3-5 minutes, until starting to soften. Optional to pull out a few of the mushrooms to reserve for garnish.
- Add spices, vegetable broth and roasted acorn squash (remove the skin) and bring the mixture to a boil. Reduce heat to a simmer and cook for 10 minutes.
- Transfer to a blender or use an immersion blender to blend until smooth. Season with salt and pepper, to taste, and serve topped with a swirl of coconut milk, pomegranate seeds, reserved mushrooms and pepitas.