I hope everyone had a fantastic holiday! If you follow me on Facebook, SnapChat, Instagram, or Twitter then you know that I spent a fantastic week in Turks & Caicos with my family. A HUUUUUUGGGEEEE thanks to my A-Mazing parents for hooking that up. Y’all are the best!!!!!
I know I just did a recipe post, but this recipe is a variation on the sauce from my last post. I’ve noticed that I tend to have quite a bit of sauce left over and so I just add a few ingredients into it to make a soup (vegetable broth, acv, onion, mushroom, pepper, and extra oregano). Thus why I’m following up with this 🙂
Spicy Sundried Tomato & Acorn Squash Soup
Ingredients
1 medium acorn squash
3oz of sundried tomatoes or about 8 pieces
2 Tbls of oil (I used the oil in the sundried tomato jar)
1 cup of milk (I used unsweetened almond milk)
1 ½ cups of vegetable broth
1 tsp apple cider vinegar
½ tsp ginger
3 cloves of garlic
1 ½ Tbls of Italian herbs
½ tsp oregano
½ tsp crushed red pepper
½ Tbls black pepper
½ red onion
5-8 mushrooms
Directions
Preheat oven to 375F. Cut the acorn squash in half, stem to tip. Scoop out seeds and pulp. Place cut side up on a baking sheet and lightly coat with olive oil. Bake for about 45 minutes or until squash is easily pierced by a fork.
Cut onion and mushrooms to preferred size. Sautee until tender.
Once the squash is finished baking allow to cool enough to handle. The skin should easily peel from the squash.
Combine everything but the onion and mushrooms in a food processer and blend until smooth.
Combine the pureed squash with the onion and mushrooms in a large pot and heat on the stove top. You could easily add some other veggies to this and even top with vegan croutons. I like to sprinkle a bit of nutritional yeast on top of mine. Yum!
Here is a printable version for you.
Sundried Tomato and Acorn Squash Soup
A deceivingly simple soup that packs a powerful punch.
Ingredients
1 medium acorn squash
3oz of sundried tomatoes or about 8 pieces
2 Tbls of oil (I used the oil in the sundried tomato jar)
1 cup of milk (I used unsweetened almond milk)
1 ½ cups of vegetable broth
1 tsp apple cider vinegar
½ tsp ginger
3 cloves of garlic
1 ½ Tbls of Italian herbs
½ tsp oregano
½ tsp crushed red pepper
½ Tbls black pepper
½ red onion
5-8 mushrooms
Directions
Preheat oven to 375F. Cut the acorn squash in half, stem to tip. Scoop out seeds and pulp. Place cut side up on a baking sheet and lightly coat with olive oil. Bake for about 45 minutes or until squash is easily pierced by a fork.
Cut onion and mushrooms to preferred size. Sautee until tender.
Once the squash is finished baking allow to cool enough to handle. The skin should easily peel from the squash.
Combine everything but the onion and mushrooms in a food processer and blend until smooth.
Combine the pureed squash with the onion and mushrooms in a large pot and heat on the stove top. You could easily add some other veggies to this and even top with vegan croutons. I like to sprinkle a bit of nutritional yeast on top of mine. Yum!
I hope y’all thoroughly enjoy these lovelies. Let me know what you think and if you’re on Instagram or Snapchat don’t forget to tag me in your cupcake pictures @girlndacoconut! I love to see how ever
I hope you guys enjoy this recipe. Please make sure to leave a comment if you have any suggestions on this recipe or if you would like to make a suggestion. I would love the feedback. As always don’t forget to follow me here at The Girl and the Coconut and on my other social media pages @girlndacoconut! I’ve also very recently started a YouTube channel and have videos of this recipe as well as the Vegetable Penne Pasta recipe from my previous post up.
The Girl and the Coconut 