Recipe Revisit: Squash Soup

I promised that this Vegan Mofo would contain a few of my most favorite recipes that may have slipped through the cracks (or that many of you may not have seen if you’re new to the blog). This is definitely in my top 5 (maybe top 3) favorite recipes on the blog and I am so happy that chilly weather is here again so I can enjoy it!

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There’s nothing worse than sweating while you eat so I haven’t had this soup since late winter/early spring. However…in the past few days the mornings and evenings have gotten quite crisp so a bowl of soup is just what I need to warm up without turning on the heat.

For some reason I love to pair this soup with roasted brussel sprouts. I was sitting in the park at lunch today thinking about how I was making soup for dinner (yes, it’s sad, sad life) and all of the sudden a craving for brussel sprouts struck so bad that I ran to the store to get some while I was on my lunch break! You know what? I will take a craving for green, nutritious veggies any day. And I definitely won’t deny myself (though maybe I should try that with chocolate and candy?).

I hope you give this soup a try – it really is such a simple dinner and perfect for a weeknight when you might be running short on time but don’t want to sacrifice nutrition for convenience. You can even skip the caramelization of the onions and throw them in the blender raw (although if you can cook them it adds a wonderful depth of flavor and is a great soup topper along with browned walnuts or raw pumpkin seeds).

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5 Ingredient Squash Soup
originally posted here

Ingredients

  • 1 acorn squash
  • 1 can cannellini or other white beans, drained and rinsed
  • 1/2 yellow onion
  • 1 green apple, diced
  • Vegetable stock, as desired

Directions

  1. Preheat the oven to 400. Halve the squash and scoop out seeds. Place cut side down in a baking dish and roast for 45 minutes to an hour, until soft.
  2. Meanwhile, slice up the onion and sauté in a little olive oil until golden brown (reserve a handful for topping the soup).
  3. Once the squash is cooked, remove from the oven. Scoop out the soft insides and put in a high-speed blender or food processor. Add beans, onion, diced apple, and a little vegetable stock (about 1 cup to start).
  4. Blend or process until smooth, adding vegetable stock as needed to get desired consistency. If you are using a food processor you might have to do this in batches and makes sure to scrape down the sides

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I have a few more ideas for recipe revisits…it seems that the recipes I’m most excited about rarely get the attention I think they deserve. ;)

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I’m off to do homework to get ahead for the week…I’m heading back down to Albuquerque again this weekend! Have a wonderful evening.

6 comments

  1. i cannot wait for the farmers market thursday to get a squash! this is so easy and i bet it tastes delicious :) ! i love white kidney beans

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