Wednesday, August 17, 2011

Roasted Yellow Pumpkin and Acorn Squash Soup -or- A Bowl Full of Sunshine

Sometimes in my CSA(Community Supported Agriculture) Organic Buying Club, I get vegetables that I might not think to buy in the store. Sometimes (if it is something i know I don't like) I give them away to friends, other times I get the chance to experiment with new or forgotten things. In this case, I got two acorn squash and one yellow pumpkin, I knew I wanted to try something different with them. I have cooked with squash and pumpkin many times in the past but, would have never thought to buy them at this time of year. I am guilty of being a hungry shopper at times, I buy what I know I want to eat. I like to experiment and try new things but sometimes I am just on autopilot at the grocery store. That is one of the reasons I love this buying club- it breaks me out of my broccoli boredom.

If you are in South Florida and are interested in joining a Buying Club, take a look at Ms. V's Organics. It is so convenient, you get a box or half box of produce and there are different pick up days or, you can opt for delivery. The produce is always fresh and delicious. I honestly don't have any complaints on quality or quantity. You can even order grass-fed beef and other products from her. One stop, healthy, ethical shopping!
If you aren't in South Florida- take a look and see if you can find one in your area. It is definitely worth it!



Ingredients:
2 Acorn Squash
1 Medium Yellow Pumpkin
3 Cups (No Sugar Added) So Delicious Coconut Milk (You can substitute this for regular milk if you prefer)
1 Teaspoon Cinnamon
2+ Tablespoon Olive Oil
Salt &Pepper

**If you don't have or can't find a yellow pumpkin you can substitute for 2 additional Acorn Squash- for a total of 4.
**This recipe yields a good bit of soup. Somewhere around 6 bowls (depending on size).

Preheat oven to 350.

Half the squash and pumpkin and clean out seeds. Using your hands rub a thin layer of olive oil over the surface of the squash and pumpkin. Sprinkle with kosher salt. Cut the pumpkin into similar sized pieces in relation to the acorn squash. You want to be sure they cook evenly. Roast for 30-40 minutes- it will be done when the texture is soft and there is no resistance from a fork or testing utensil. Cooking times will vary.





Remove from the oven- and let cool slightly. You need to make sure the temperature is comfortable to handle. Consider keeping a pot holder handy in case it's too hot.
Scoop the meat out of the squash and place in a food processor.


Turn on and slowly add the coconut milk and olive oil. Blend until smooth, creamy and thin enough to resemble soup.
You may have to do this in two steps depending on the size of your food processor.

Transfer the soup to a pot and stir over medium heat. Add more Coconut Milk if necessary.
Be careful not to let the soup boil too hard- you don't want it to separate.
Add salt and pepper to taste.
This recipe is made to be dairy free but you can top with a dollop of creme fraiche as a garnish.
It is delicious as both a hot and cold soup.

If you want to add a little something extra in terms of flavor composition, try adding crumbled bacon pieces when serving. Tasty!!

Happy Dishing!!

3 comments:

  1. The soup looks awesome! I'm going to be looking into that buying club for sure. Great idea to use that coconut milk!

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  2. You're right, Anna! It does look just like a beautiful bowl full of sunshine! We're so happy you've discovered the joy of making creamy soups with our coconut milk. We've been having fun experimenting with soup recipes in our home kitchens, and we can't wait to try this one! Thanks so much for sharing!

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  3. Thanks so much for putting the CSA information on here. I was curious if there were any in the area, I will definitely check it out!

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