I decided to give squash soup a try tonight after reading about it in Mothering magazine. Kula Baby loved it.
The following list of ingredients is my variation—the magazine will give you more in depth instructions. I’ll give you the short version.
Harvest Squash Soup
1 small squash (I used one small acorn squash for the recipe, however, you can use any winter squash you choose.)
1 small yellow onion, chopped
1 clove of garlic, chopped
Veggie stock, 2-4 cups
Oil for cooking (ghee, coconut oil or butter are great)
1 1/2 teaspoon paprika
1 teaspoon fresh thyme, minced (I used dried thyme and used only 1/2 teaspoon)
salt and pepper to taste
Pre-heat oven to 375 degrees
Roast squash in oven 30 minutes (cut in half, scoop out seeds and then put flesh side down on cookie sheet). After the squash has cooked, move to the stove top. In pan, saute oil, garlic and onion until tender. Add veggie broth, spices and the cooked squash. Simmer until the cooked squash is almost falling apart. Puree soup until it is smooth and serve. YUM.
Recipe: Harvest Squash Soup
Source: Mothering Magazine