Description
Cozy up to a bowl of this creamy Butternut & Acorn Squash Soup.
Ingredients
Scale
- 1 butternut squash, (about 4 cups), chopped
- 1 acorn squash, (about 2 cups), chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, (about 1 cup) peeled and diced
- 1 1/2 tablespoons garam masala
- 1/8 teaspoon nutmeg (a small pinch)
- 2 tablespoons chickpea miso (or white miso)
- 1/2 cup cashews
- 1 apple, peeled and diced (preferably a sweet variety like Honeycrisp, gala, pink lady)
- 4 cups low-sodium vegetable broth
- 2 cups water
- 1/4 teaspoon black pepper
- salt, to taste
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. To easily cut the squashes, pierce butternut squash and acorn squash with a paring knife. Place on a baking sheet and bake for 20 minutes to soften, so it will be easier to chop. Let cool until able to handle. Peel and dice squash into cubes.
- In a large pot, heat olive oil over medium-high heat. Add onions, garlic, and carrots. Saute for about 3 minutes, until onions start to become translucent.
- Add the garam masala and nutmeg and coat the vegetables.
- Stir in the chickpea miso, cashews, butternut squash, acorn squash, and apple. Stir to combine. Add the vegetable broth and water, covering the vegetables. (Use more water, if needed).
- Simmer soup for 30 minutes, until squash is tender. Season with salt and pepper.
- In batches, add soup to a blender. Blend until smooth. If soup is too thick, add more water.
- Serve warm. (Optional: sprinkle pepitas on top to garnish)
Keywords: soup, squash
