I’m noticing a trend among my soups: I love making them vegan.
I have to be honest in saying that going vegan isn’t something I’m looking to do (I have a rather large obsession with cheese) but I find with certain meals, I don’t miss it. In fact, with soups I love tasting how basic ingredients can be made into such a great thing.
I think that acorn is my favorite type of squash and the one I always choose to eat if I am just roasting and eating as is. I have had this white acorn squash sitting in my kitchen for a week and I couldn’t decide what to do with it until the weather turned cooler: I wanted soup.
I wasn’t always a soup person but I am finding more and more that I love a hearty bowl of soup for lunch (especially in the fall and winter.) Plus, I know I can make a big batch of soup, freeze it, and have meals whenever I need them.
I have to warn you though, I made this soup a little spicy so if heat isn’t something you are in to, use a mild pepper for the chile peppers and reduce the amount of red pepper flakes you toss in there. I would say start mild and if you want a little heat, add more red pepper flakes!
- 1 tablespoon olive
- ½ cup shallots
- 1 clove garlic
- ¼ cup med-hot chili peppers
- 1 none apple, peeled and diced
- 2 cup veggie broth
- 1 large acorn squash
- 1 teaspoon red pepper flakes
- 2 teaspoon each fennel powder and paprika
- none salt and pepper to taste
- Pre-heat oven to 400˚. Cut acorn squash in half, scoop out seeds, brush with olive oil, and sprinkle with salt and pepper. Place cut side up in the oven and let roast for 35-45 minutes until squash is soft and easy to scoop.
- Right before squash is done, in a pot heat olive oil over medium low heat. Saute shallots, garlic and pepper until softened slightly. Add apples in and continue to cook for 2-3 minutes. Pour in veggie broth and add in fennel, paprika, and red pepper flakes. Continue to simmer until apples have softened, about another 5-6 minutes. Once apples are ready, scoop out the acorn squash into the pot and stir. Once squash breaks down, you may need to add a little more veggie broth to get the soup to a better consistency. Remove pot from stove and with an immersion blender (or a food processor), puree mixture until apples and squash are smooth. Return to heat and cook for 2-3 minutes more.