Summer said goodbye and officially it’s fall. Cool misty mornings, little less sunlight and small days are really depressing. But thank God Halloween is almost there, it’s time to take out decorations from the basement and get busy in welcoming festivities that brings happiness. Last week I went out with a friend for a quick visit to a small cute farmer’s market in the downtown. From stalls of seasonal flowers, baked goods, vegetables and fruits, a cute round green and orange acorn squash caught my eye and instantly warm creamy soup was in my mind.
Next day seasonal flu puts me down and this cute small thing keeps on waiting for me in the refrigerator. I am still fighting with the cold and bad throat but cannot fight with the craving for warm bowl of creamy soup.
- 2 Acorn Squash, halved and seeded
- I Shallot, diced
- 1 carrot, cubed
- I green Apple, cubed
- 4 cloves of garlic
- Few fresh Sage
- 1/2 tsp. Cumin Powder
- 1/2 tsp. Cayenne Pepper
- 2 pinch of Cinnamon Powder
- Pinch of Nutmeg Powder
- 2 cups Vegetable Stock
- 2 tbsp. Olive Oil
- 2 tbsp Coconut Milk
- Salt and black pepper to taste
- Preheat oven at 400 degrees F.
- Season squash with salt and peeper.
- Put garlic (in a foil pouch) and squash into a baking dish with the cut side down.
- Bake until the flesh of the squash is soft, about 30-40 minutes.
- Let it cool until squash can be handled. Scoop flesh into a bowl and set aside.
- Heat oil in a pot over medium-high heat. Cook garlic, shallot, carrot, and apple until soft, 5 to 7 minutes.
- Add squash, cumin powder, cayenne powder, cinnamon and nutmeg powder. Mix it well.
- Now pour vegetable stock into the pot.
- Add fresh sage leaves and simmer it for 20 minutes.
- Puree the mixture with a stick blender.
- Stir coconut milk and season with salt and pepper.
- Cook more for 2 minutes. Serve with garnish of your choice.