Sadly, squash season is almost over… The grocery store still had some acorn squash, and it’s kind of chilly, so I figured I’d make some acorn squash soup. This is one of those soups that I think tastes better the next day, after the spices have a chance to really set in. If you don’t like spicy things, you can leave out the paprika and black pepper in Step 1.
Ingredients1 large acorn squash salt (enough to sprinkle before baking) paprika (enough to sprinkle before baking) black pepper (enough to sprinkle before baking) 1/4 tsp cumin 2 cloves garlic, chopped into big pieces 1 potato, chopped into big pieces 3 cups water 1 veggie bullion cube 1 tbsp lime juice 1/4 cup cilantro, chopped fine
1. Cut the acorn squash in half. Sprinkle salt, paprika, and black pepper on both halves. Wrap in foil and bake at 400 F for 45 mins.
2. While the squash is baking, heat the oil on med-high heat in a large saucepan. Add the cumin and fry for 1 min. Add the garlic and potatoes and cook for 5 mins. Add the water and veggie bullion and bring to boil. Boil until the potatoes are done (~7 mins). Remove from heat.
3. When the squash is done, scrape off the pulp using a spoon and put it in the saucepan.
4. Once the mixture cools, blend it until smooth.
5. Bring the blended soup to a boil. Add the cilantro and lime juice and serve hot.