Acorn Squash Soup

by Dr. William Mitchell, Bastyr Universtiy

 

Ingredients:

1 Acorn Squash (some say Danish squash) 

1 leek, washed & chopped fine

1 walla walla onion, chopped fine

3 tbls coconut oil

Fresh Ginger root

1-3 Garlic cloves to taste

3 tbls Turmeric

1 cup vegetable broth, miso broth or chicken broth your choice

1 can Coconut Milk

Chantrelle Mushrooms

fresh grated nutmeg to garnish

First cut and boil your Acorn Squash, takes about 30-45 minutes. Then puree in either a blender, Vitamixer or food processor. Then in a soup pan, sauté leeks, walla walla onions, ginger root and garlic in coconut oil for about 5-7 minutes, until shiny. Then add Squash puree, the broth, the coconut milk and spices. Stir until well blended, you can puree again if you like a really smooth soup or leave it, if you like a bit of texture to your soup. Add the Chantrelle mushrooms. Serve with a sprinkle of nutmeg.

Tastes like Autumn!!!