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I know spring is ‘supposedly’ around the corner, but I’m still having a hard time getting out of my warm bed in the mornings and I’m definitely still wearing my big chunky socks around the house. So in my mind, it’s most definitely still winter. And in the winter, I love to make warm comfort foods – who doesn’t? This soup creation definitely fits the ‘oh-my-goodness-it’s-really-cold-outside-I-want-to-eat-something-warm-and-tasty’ bill ;)

I tend to enjoy a small ‘kick’ in my soups, especially when the weather is someone on the frigid side. Warms me right up! Acorn squash has such a soothing flavor that you really can’t go wrong when it’s pureed into a warm soup dish. Add some spices and it’s a tasty winter treat!

Spicy Roasted Acorn Squash Soup

Ingredients:
1 medium acorn squash
2 small white onions
3 small vine ripe tomatoes
1/4 tsp onion powder
1/4 tsp ground black peppercorn
1/4 tsp ground coriander
Pinch of ground cumin
Pinch of ground cardamon

Instructions:

Pre-heat the oven to 4oo degrees.

To speed up the process, and while the oven is pre-heating, cut the acorn squash in half and clean out the seeds. In a large microwave bowl, add the squash and fill with water. Cook in the microwave for 10 minutes. This will make the squash more tender and roasting will take less time as a result. If you prefer, just add more time to the roast process.

Cover a baking pan with aluminum foil and place the squash halves face down on the pan. Roast for 15 minutes or until the skin starts to brown on the ridges.

While the squash roasts, wash and chop up the onions and tomatoes. In a stovetop pan, add the cut up veggies with 1 1/2 cups of water. Put on high and boil until the onions are clear and it becomes more of a stew then veggies in water.

At this point, add both the veggies (do not drain!) to a medium crockpot. Remove the squash from the oven and peel the skin off, putting the meat of it directly to the crockpot. Add all your spices at this point and mix in well. It will still be somewhat clunky, but that’s okay. Cook in the crockpot for approximately 2 hours, on high.

Using an emulsion blender, smooth out the veggies and squash in the crockpot. Serve!

This recipe is linked to My Meatless Mondays, Midnight Maniac Meatless Monday, Mouthwatering Monday, Just Another Meatless Monday, Tempt My Tummy Tuesday, Tuesday at the Table, Delicious Dishes, Tuesday Night Super Club, Tuesday TwisterSlightly Indulgent Tuesday, Tasty Tuesday Blog Hop, Real Food Wednesday, Gluten Free Wednesday, Prairie Story Recipe Swap, and Full Plate Thursday, Pennywise Platter Thursday, Fight Back Friday, Food on Fridays, The Grocery Cart Challenge Recipe Swap, and Friday Favorites.

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7 Responses to Spicy Roasted Acorn Squash Soup

  1. chaya says:

    Why didn’t I think of using acorn squash for soup. I think that is why you are here – to0 bring out my better cooking side. This really looks good. Thanks for linking it up to My Meatless Mondays.

  2. Judy says:

    This is a recipe I will definitely try. I love winter squashes and soups, so this is a winner in my book!

  3. This looks great with the spices, yumm…

  4. City Share says:

    This looks great. I have some acorn squash in the back of the fridge that needs to be eaten up. Thanks for the inspiration.

  5. christy says:

    i love cardamom and am always looking for ways to use it…i am trying to lighten up dinners a bit and this is a perfect recipe for us. thank you for sharing with tuesday night supper club!

  6. This soup sounds so warming, and you’ve spiced it so beautifully – yum!

  7. Miz Helen says:

    Your Spicy Roasted Acorn Squash Soup looks so delicious. Perfect for a cold winters day. The combination of flavors in your soup is great. Thank you so much for bringing it to Full Plate Thursday and please come back!

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