Ingredients: |
Ingredients: 2lb. acorn squash roasted. (Slice the squash in half, scoop out seeds and place on a baking sheet. Drizzle with olive oil. Bake @ 350ºF for approximately an hour)
2c. vegetable broth
1 14oz can unsweetened coconut milk
1/4c. finely chopped onion
1Tbsp. packed brown sugar
1 Tbsp. fish sauce or soy sauce (I use both and make it to taste--start out with a little and then add more as you like)
1/2 tsp. Asian chili sauce (Sriracha sauce--again, use it to taste)
2Tbsp. lime juice
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Directions: |
Directions:Scoop roasted squash into large saucepan. Add the broth, coconut milk, onion, brown sugar, fish sauce or soy, and Sriracha sauce. Bring the mixture to a gentle boil (stirring frequently). Once the mixture has come to a boil simmer for 20 min. (give it a stir every few minutes). Transfer mixture in batches to a food processor or blender. Once the whole batch is pureed, return the mixture to the pot and simmer on low heat until ready to serve. Top with chopped cilantro, cashews and lime zest. |
Personal
Notes: |
Personal
Notes: I found this yummy recipe last weekend. I served it at a gathering with vegetarians and vegans. I made some alterations: Acorn squash in place of butternut, veggie broth instead of chicken and soy in place of fish sauce (although a smidgen of fish sauce really helps this dish). I would double this recipe if you are feeding more than 3 folks and I would have a can or two more of coconut milk on hand, depending on how thick you want it--I added more than the recipes calls for as I served it. This is a lovely recipe that can be tweaked to fit just about any palate--just start with the recipe guidelines and then add a little or a lot of the ingredients to your liking.
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This recipe for Acorn Squash Soup is from