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AMY’S BLOG: No Soup For You!

Fall is here! Well…not technically until September 22nd…but I am officially doing things like adding pumpkin spice to my smoothies and craving soup. This weekend I made an amazing acorn squash bisque from Kimberly Snyder. It is super easy to make…fully of nutrients…and seriously tastes so good!  

What you need:

  • 1 medium acorn squash
  • 2 cloves of garlic, minced
  • 1 large sweet onion, minced
  • 1 Tbs. coconut oil or vegetable broth
  • 3 celery stalks, cubed
  • 2-3 full carrots, cubed
  • 1 tsp. ginger, grated
  • ½- 1 Tbs. of Celtic or Himalayan sea salt, as needed to taste
  • ¼ tsp. black pepper
  • 2 cups of water
  • 1 cup unsweetened almond milk

How to make it (per Kimberly):

  1. Cut the acorn squash open, remove seeds and peel, and cut into cubes.
  2. Heat coconut oil or vegetable broth in a large cooking pot.
  3. Lightly sauté the garlic, then add the onion and the grated ginger.
  4. Do not overcook! Use medium rather than high heat.
  5. Add salt and black pepper and stir in.
  6. Add the rest of the vegetables and gently cook over low heat, until they lightly start to soften.
  7. Add water and cover, simmering the vegetables for 30 minutes or so, or until tender.
  8. Pour mixture into blender and puree. Add the unsweetened almond milk.
  9. Add back to the cooking pot and keep on low heat.
  10. Serve and enjoy!