Tuesday, October 23, 2012

Acorn Squash and Broccoli Soup

This recipe was a direct result of buying entirely too many groceries for myself this past weekend. So, I am bound and determined to not let anything go to waste. But how am I going to use up and eat a massive amount of veggies? Hm... soup. 

And there are more veggies to go. I have a recipe brewing that will call for zucchini, mushrooms, kale, onion and pumpkin... 

This soup was lovely. I wasn't sure if the acorn squash and broccoli would actually go together but they do ;) 

Acorn Squash and Broccoli Soup

1 acorn squash
2 heads broccoli, chopped/stalks removed
1 leek, thinly sliced
1 sweet onion, diced
Large handful of spinach
2 tbls coconut oil
Dash of ground pepper
Heavy dash of garlic powder
Pinch of tumeric
Dash of cinnamon
2 1/2 cups vegetable stock (organic/non-GMO like Imagine)
1/2 cup light coconut milk (canned)




 

Method:

Cut the acorn squash in half lengthwise, remove the seeds and bake face-down at 400° for 45-60 min depending on the size of the squash. Once the squash is done, allow to cool a bit while you prepare the rest of the ingredients.
Steam the broccoli for about 12 minutes. Meanwhile, heat a pan on medium with the coconut oil and saute the leeks, onions and spinach with the spices. 

Remove the flesh of the acorn squash and add to large pot with the chicken stalk and coconut milk. Add in the saute and broccoli and bring to a boil. Cover, reduce the heat and simmer for about 10 minutes. 

Using a Kitchen Aid, blend the mixture together until it's your desired consistency (alternatively, you can use a food processor if you want it to be pureed).


 




Ah... and there we have it, lovely Acorn Squash and Broccoli Soup.

Serves 2-4 





Enjoy ;)

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