For months I have been OBSESSED with the Whole Foods triple squash soup. It has a little texture of the fresh vegetables and is the perfect light lunch with amazing fall flavors. So on a mission to have this yummy soup year-round and control my ingredients, I created this recipe. Roasting the squash brings out the delicious flavor. Then you just simmer with a little coconut milk, broth, and spices, then it’s ready to be blended. Oh and can we talk about the stunning confetti squash bowls?!? How perfect are these as a first course for Thanksgiving?
Roasted Squash Soup
Ingredients:
- 2 Delicata Squash (peeled, deseeded, chopped)
- 2 Butternut Squash (peeled, deseeded, chopped)
- 2 Acorn Squash (halved, deseeded)
- 1 Onion (chopped)
- Drizzle of Olive Oil (just enough to cover all the squash)
- Salt & Pepper to taste
- 1 Can of Unsweetened Full Fat Coconut Milk
- 1 Carton of Vegetable Broth
- 2 tbsp. of Minced Fresh Ginger
- 1 tsp. of Cinnamon
- 2 tsp. of Turmeric
- 1 tsp. of Garlic Powder
Directions:
I used a triple squash combination of acorn, butternut and delicata. For the butternut and delicata I peeled, deseeded, and diced into cubes. I put them on a baking sheets with one chopped onion, olive oil, salt and pepper. For the acorn, I just cut in half, deseeded, drizzled olive oil, salt and pepper. Both of these baking sheets I baked at 425F for 1 hour. Once cooked (should be able to pierce smoothly with fork) you can add to a simmering pot of broth, coconut milk, spices and fresh ginger for about 15-20 minutes. After simmering use an immersion blender
Note – this soup is diary free, gluten-free, vegan (sub honey), and can be made Whole30 or Paleo with the removal of honey and the maple syrup from the squash bowls. If making Whole30 or Paleo, be mindful of the broth and coconut milk ingredients. I’ve linked my favorite brands in the recipe. I also used all organic squash, which isn’t necessary but made it super clean all-around!
Squash Bowl
Ingredients:
- Confetti Squash (if you can’t find these, acorn is pretty too)
- Drizzle of Olive Oil
- Drizzle of Maple Syrup
- Salt & Pepper
Directions:
Carefully cut off top off (about 1/2 inch down from top) and slight off bottom to enable the squash to sit flat. Cut a circle and pierce through with spoon to scoop all inside out. Drizzle with olive oil, maple syrup, salt and pepper. Roast at 400 for 45 minutes. I did not roast the top to keep it sturdy, but if you would like to, you can.
Adorning your Thanksgiving table with these cute little soup bowls will surely impress your guests. You could also treat your special someone to a fancy dinner at home and dress the table for them. Use things are the home to create a special tablescape. I used my grandmother’s china, thrift store napkins, pinecones I painted last year, and my stunning floral pumpkin centerpiece.
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