Yummy Acorn Squash Soup

I wanted something warming yesterdday & was really tired of my daily green smoothie. Enter a tweet from JL Goes Vegan. She mentioned having miso soup with Chinese greens for breakfast. I was like “YEAH!!!” Being in the unfortunate (& soon remedied) position of being out of greens, I looked at the lonely little acorn squash languishing on my counter & thought “Why the heck not?” Having never eaten a raw winter squash before I had to either wing it or flip through food prep books to find a recipe that I probably didn’t have all the ingredients on hand to make. I chose the former route. Keeping in mind the ingredients I used when eating cooked to whip up baked acorn or butternut squash, I experimented. Here’s the results of that experimentation. All measurements are approximations.

Creamy Acorn Squash Soup

creamy acorn squash soup & croutons

1/2 med. acorn squash
1/4 c. raw macadamia nuts
1/4 c. raw cashews
1/2 c. dried apples
1/4 c. sweet yellow onion
2T. cocnut oil
1 T. agave nectar
1 T. nama shoyu
1 T. fresh parsley
1 lg. clove garlic
1 t. cinnamon
1/2 t. fresh ginger
1/4 t. clove (I used 4 whole cloves)
water
salt to taste
*Toss everything into the blender (I have a Vita Mix) & blend until pureed. The soup should be thick & creamy, a little thinner than New England style clam chowder.

And there you have it! The crackers in the pic are actually croutons. They were supposed to be crackers but I didn’t add enough of my flax/chia seed meal to keep them from being dry as a desert, so they became croutons instead. Here’s the recipe for the ones pictured:

Bruschetta Croutons

2 c. coconut flour
1/2 c. flax/chia seed meal (2 c. flax seeds + 1 c. chia seeds ground fine; I do this in my Vita Mix. You can also use straight flax meal)
+/- 3 c. bruschetta (I made my own as I have way too many tomatoes & basil from my garden. Gotta use it up some how!)
water
salt to taste
*Combine everything in a mixing bowl. Batter should be about that of pancake batter. Spread on a teflex sheet & put in the dehydrator. When they’re stiff but not quite dry, flip them onto a tray & score into squares. I keep my dehydrator at 105* & these took about a day or so to be ready.

I thought it was pretty amazing soup & wonderfully quick to prepare! I was set to be disappointed & was happily surprised. Give it a try & let me know what you think!

About Stasi

I am the Surrendered Creative, a.k.a. Anastasia Alston, a lifelong empath, intuitive guide and energy healer/worker. Through intuitive guidance and energetic body work, journaling, guided meditations and visualizations I help people clear blockages to living healthy, fully embodied lives. In my parallel life I am an artist (jewelry and small sculptures), author and poet.

This entry was posted in health & wellness, herbivorous living, raw foods, recipes. Bookmark the permalink.

4 Responses to Yummy Acorn Squash Soup

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    • Stasi says:

      The acorn squash soup is particularly suited to this time of year, too! Reading & posting comments is greatly appreciated, btw. Thank you for taking the time to do both! 🙂 <3 <3 <3

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