Acorn Squash Soup
by Dr. William Mitchell, Bastyr Universtiy
Fall Soup Recipe
1 Acorn Squash (some say Danish squash)
1 leek, washed & chopped fine
1 walla walla onion, chopped fine
3 tbls coconut oil
Fresh Ginger root
1-3 Garlic cloves to taste
3 tbls Turmeric
1 cup vegetable broth, miso broth or chicken broth your choice
1 can Coconut Milk
fresh grated nutmeg to garnish
First cut and boil your Acorn Squash, takes about 30-45 minutes. Then puree in either a blender, Vitamixer or food processor. Then in a soup pan, sauté leeks, walla walla onions, ginger root and garlic in coconut oil for about 5-7 minutes, until shiny. Then add Squash puree, the broth, the coconut milk and spices. Stir until well blended, you can puree again if you like a really smooth soup or leave it, if you like a bit of texture to your soup. Add the Chantrelle mushrooms. Serve with a sprinkle of nutmeg.
Tastes like Autumn!!!