Why hello there friends! I hope this finds you well and warm!
The weather here in Ontario has been pretty cold as of late. I don’t know about you, but one of my favorite ways to warm up when the cold weather’s here is with a hot bowl of creamy soup! I had found a lovely organic acorn squash a few days ago whilst wandering through the grocery store in the evening, which is my favorite time to go as it tends to be less busy. I think I’ve mentioned before that I love to experiment in the kitchen, so I was excited to see what sort of tasty, healthy new recipe I could turn this squash in to.
A few items I always like to keep around just in case my creative juices get stirring: organic veggie broth, coconut milk, real maple syrup, nuts, ginger, and raw unpasteurized honey. Fortunately I had all of the ingredients I needed to whip up some soup and with the cold weather out there, it seemed like the perfect thing to make. I love cream soups, but I’m not a huge fan of the calories and fat the accompanies cream, so I’m constantly trying to think up ways to make cream soups without the cream. Luckily, my soup experiment was a success! Here’s what I came up with…
Yumm! Doesn’t that just look delicious? Since I was feeling creative I finished it off with a drizzle of maple syrup, some fresh ground pepper, and pecans! And would you believe, I think it tastes even better than it looks. It’s creamy, filling, oh so tasty and simply too delicious not to share. Here’s what I did…
- 1 acorn squash, peeled and cubed
- 1 medium onion, diced
- 6 – 8 carrots, peeled and chopped
- 2″ ginger, finely diced
- 2 cloves garlic, finely diced
- 2 Tbsp coconut oil
- 3.5 cups low sodium vegetable broth
- 1 – 2 cups coconut milk (depending on desired consistency)
- 1 Tbsp cinnamon
- 1 tsp nutmeg
- salt and pepper to taste
- 2 Tbsp raw, unpasteurized honey (I get mine at Clovermed Apiaries by the pail – can’t get enough of this delicious, nutritious stuff!)
- 3 – 4 Tbsp real maple syrup (depending on desired sweetness)
- Pecans or walnut to garnish (optional)
- In a large pot, heat coconut oil (or olive oil if you prefer) over medium-high heat. Add in onion and saute for about 5 to 8 minutes, or until soft and fragrant. Add in ginger and garlic, saute a 3 to 5 minutes more over medium heat.
- Add in carrots, squash, cinnamon and nutmeg. I should note here that I tend to like a lot of spice and flavor in my food, so if you’re not a huge fan of that start with less of the spice and add more to taste.
- Stir to coat veggies and combine. Add in vegetable broth, salt and pepper, stirring to combine. Bring to a boil over medium-high heat, then reduce temperature and simmer for 30 to 45 minutes or until squash and carrots are soft.
- Turn off the heat and using an immersion blender puree the soup. Add in coconut milk, honey, and maple syrup, stirring gently to combine. Finish off with salt and pepper to taste.
- Serve hot with a drizzle of maple syrup and garnish with pecans if desired. Enjoy!
I hope you’ll enjoy this nutritious and healthy soup! If you give it a try please let me know; I love hearing feedback on my recipes as it helps me to improve them. You can also share on Instagram at #genuinelyjulie
Until next time: wishing you warmth, health, and happiness! 🙂