Ingredients:
2 acorn squash, halved and seeded
water, as needed
3 tablespoons coconut oil
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1/2 cups low-sodium chicken stock
1/4 cup coconut milk (canned)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch salt and ground pepper to taste
Directions:
Preheat oven to 400 degrees and line a baking sheet with foil. Cut squash in half and put squash on baking sheet cut side down. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
Melt coconut oil in a large stock pot over medium high heat. Cook onion, carrot, and garlic in melted oil until soft, 5-7 minutes. Pour chicken stock into the pot; and the squash. Bring the mixture to a simmer and cook 20 minutes.
Pour mixture into a blender no more than half way full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot. I don't blend all of it. I leave a little bit in the pot. Experiment and see if you like it that way, or go ahead and blend it all.
Stir in coconut milk, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Enjoy!
2 acorn squash, halved and seeded
water, as needed
3 tablespoons coconut oil
1 large sweet onion, chopped
1 large carrot, peeled and chopped
1 clove garlic, minced
3 1/2 cups low-sodium chicken stock
1/4 cup coconut milk (canned)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 pinch salt and ground pepper to taste
Directions:
Preheat oven to 400 degrees and line a baking sheet with foil. Cut squash in half and put squash on baking sheet cut side down. Bake in preheated oven until the flesh of the squash is easily pricked with a fork, about 45 minutes. Remove from oven and allow to cool until squash can be handled. Scoop flesh into a bowl and set aside.
Melt coconut oil in a large stock pot over medium high heat. Cook onion, carrot, and garlic in melted oil until soft, 5-7 minutes. Pour chicken stock into the pot; and the squash. Bring the mixture to a simmer and cook 20 minutes.
Pour mixture into a blender no more than half way full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth and return to pot. I don't blend all of it. I leave a little bit in the pot. Experiment and see if you like it that way, or go ahead and blend it all.
Stir in coconut milk, nutmeg, and cinnamon through the blended soup; season with salt and pepper. Enjoy!
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