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Acorn Squash Soup Recipe

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This recipe for Acorn Squash Soup is from Mommoo's Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 acorn squash, ends trimmed, halved, and seeded
2 Tbsp solid cooking fat (duck fat, coconut oil, lard)
1 yellow onion, chopped
4 garlic cloves, minced
1-inch piece of ginger, peeled and minced
1 1/2 tsp sea salt
1 1/2 cups bone broth
1 1/2 cups coconut milk
dandelion pesto, to taste
Directions:
Directions:
Place the squash face up on a baking sheet and cook at 400º for 40 minutes, until a easily pierces the flesh.
Cool for 20 minutes, peel and discard the skin, then roughly chop.
Heat the cooking fat in a heavy bottomed pot.
When melted, add the onions and cook, stirring, for about 8 minutes, until lightly browned and translucent.
Add the garlic, ginger, and sea salt.
Continue to cook, stirring, for 1 - 2 minutes.
Add the broth and chopped squash and bring to a boil.
Reduce heat and simmer for about 10 minutes, until the squash starts to break up.
Turn off the heat and carefully blend the soup in batches.
Stir in the coconut milk and serve garnished with a tablespoon or two of dandelion pesto.

 

 

 

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