Now look, I know we’re on the cusp of summer…and acorn squash might be the last thing you’d think of making right now, but I’d like you to just open your mind for a few minutes….
BECAUSE THIS IS THE BEST SOUP I’VE EVER MADE!
Here’s a little something you need to know about me: being on the Specific Carb Diet, the “squash family” is my absolute favorite…because it hits that “carby” spot that I seldom get to enjoy, since I can’t eat potatoes, bread, rice, pasta, etc.
Acorn Squash, Butternut Squash, Spaghetti Squash, Delicata squash….I haven’t met a squash I didn’t like!
And frankly, anytime is squash time, in my house!
In fact, this is so good, Steven said it was the best soup I have ever made! And that’s saying something!
Plus, we discovered that it ALSO make a great sauce for fish or chicken, AND as a great pasta sauce over noodles!
And it’s gluten free, Vegan, Keto, Specific Carb Diet friendly, and paleo!
Here’s What You Need: (Serves 4-6)
1 acorn squash, cut in half and roasted
3 Tbsp EVOO
3 carrots, chopped
2 stalks of celery, chopped
1 small yellow onion, chopped
3 garlic cloves, chopped
6 fresh thyme sprigs, leaves removed, and stems discarded
1 tsp dried thyme
salt and pepper
4 cups (1 box) vegetable stock (low sodium)
1 can coconut milk (this brand is SCD legal)
Optional: 1/4 tsp crushed red pepper flakes
Preheat oven to 400 degrees.
Carefully cut the top off your acorn squash. Then cut in half, and discard the seeds. Rub the inside flesh with olive oil and sprinkle with salt. On a nonstick tinfoil-lined baking sheet, place your squash halves cut-side-down, and bake for 45-55 minutes, until they are tender to the touch, and the outside easily gives when pushed.
In a large stock pot, saute your onions and carrots in olive oil, salt and pepper for about 4 minutes over medium-high heat. Then add your celery and garlic, and both the fresh and dried thyme. Let cook for about 5 minutes, until they begin to get tender. Meanwhile, scoop the acorn squash meat from the skins. Add it to your cooking veggies, and stir to coat with the spices. Next, add your stock, bring it to a boil, cover and simmer for 20 minutes.
Then, add your can of coconut milk. Stir to combine. Turn off the heat. Carefully, with an immersion blender, blend until smooth. You can also do this in a food processor or high powered blender…but be sure to do it in batches, and use extreme caution since it is a HOT LIQUID!
Taste before serving, to adjust the seasoning. I added an extra sprinkle of salt at the end.
To serve, garnish with a splash of extra coconut milk, and a couple sprigs of fresh thyme, and pumpkin seeds, if you have any (I did not.)
Oh my gosh, this soup was PHENOMENAL! Truly – you may be skeptical about acorn squash in May, but I assure you, this soup will break its way into your weekly rotation!
The secret is in roasting the squash first. Because this step isn’t necessary. You can cook the squash in the broth and boil it. BUT…when you slow roast it, you really develop the depth of flavor! The natural sugars in the squash caramelize, creating this absolutely beautiful nutty flavor!
Which pairs just beautifully with the coconut milk! There’s this subtle note of sweetness to this soup from the squash, the carrots and the coconut milk. But the savoriness of the thyme and garlic really round it out.
And lest we not forget the texture! Oh my gosh it is GORGEOUS! Velvety, creamy, smooth. It is silky and perfect.
So whatever you do, grab an acorn squash at the market, and give this soup a try! Eat it as soup, eat it over pasta, eat it over protein…It will NOT disappoint!
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