This Recipe Is: Free of gluten, dairy, soy, eggs and nuts. It is also vegan and paleo.
It’s starting to feel like Fall! Do you smell it? I love the smell of fall. It smells different outside, smells different in stores (can you say pumpkin spice season?) and it starts to look so pretty. Fall is probably my favorite season except it’s a love hate type of thing. I like hot weather. I even like humid weather – yes I’m the minority with that. So while I love fall and all the smells, tastes, outfits and colors that come with it, I always feel winter looming over me. I’ve been praying that God would change the seasons to just Spring, Summer and Fall. Unfortunately he’s been ignoring that one. 🙂
With Fall starting I wanted to throw a Fally (yea that’s a word) recipe your way! Here I am just being basic making squash soup. But oh wait, basic, not this recipe! While it is simple, the flavors are BOMB! They are so warm and cozy it’s like your wrapped in a little Fall soup blanket while the leaves fall outside. Was that a weird way to describe soup? Trevor always says I get too emotional about food. Oh well, it is what it is.
- 1 acorn squash
- 1 can coconut milk
- 2 teaspoons curry powder – I used a Trader Joe’s curry powder
- 1/2 teaspoon garlic powder
- 1 pinch of cinnamon
- 1 pinch of ginger powder
- salt and pepper to taste
- Preheat oven to 450 degrees F.
- Cut acorn squash in half and scrape out seeds. Keep seeds and carefully separate them from squash bits.
- Turn squash upside down onto a parchment lined baking sheet. Put squash seeds on baking sheet as well. Drizzle squash seeds with olive oil and sprinkle on some salt and pepper.
- Bake squash for about 20 minutes or until completely tender. Seeds will be done much sooner, you can take them out once they are brown. Seeds take about 5-10 minutes to cook.
- Once it is done cooking, scrape out squash from skin and put it in your blender.
- Add the rest of your ingredients (not the seeds though) and blend until smooth.
- In a small pot heat soup over high heat and bring it to a boil. Cover and simmer for about 15 minutes.
- Serve warm topped with squash seeds.